WARREN 




OOE BOOK 




FOURTH EDITION 




LIBRARY OF CONGRESS 




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.1 pound 
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. 1 pound 
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.1 pound 
1 pound 
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tablespoons butter i~r. 1 ounce 

cup almonds, blanched and chopped 1 ounce 

4 level tablespoons flour 1 ounce 

1 tablespoon (well heaped) granulated sugar, or 2 of 

flour or powdered sugar 1 ounce 

Soft butter, size of an egg 1 ounce 

10 tablespoons 1 cup 

2 cups 1 pint 

PROPORTIONS. 

3 heaping teaspoons baking powder to 1 qt. of flour. 
1 even teaspoon baking powder to 1 cup of flour. 
1 tablespoon corn starch to every half pint of liquid. 
1 tablespoon sugar to every half pint of liquid. 
1 teaspoon soda to 1 pint of sour milk. 
1 teaspoon soda to % pint of molasses. 
1 teaspoon vanilla to 1 quart milk for custards. 
5 to 8 eggs to 1 quart of milk for custards. 



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must have a stove that you can depend 
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THE 

WARREN COOK BOOK 

Compiled and Arranged by the 

Second Auxiliary Missionary Society 

Formerly the 

Young Ladies* Missionary Society 

Of the Presbyterian Church 



FOURTH EDITION 



Carefully Graded and Adapted to Every Day 
Use in Any Household 



WARREN, PENN'A, DECEMBER, 1912 



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THE WARREN MIRROR PRINT 



Entered according to Act of Congress in the year 1912 by the Second Auxiliary Missionary 
Society of the Presbyterian Church of Warren, Pa., in the office of Librarian of 
Congress at Washington. 



The Second Auxiliary Missionary Society, formerly the Young 
Ladies' Missionary Society, of the Presbyterian Church of Warren, 
Pa., takes great pleasure in offering the fourth edition of " The 
Warren Cook Book " to the public. 

For twenty-four years The Warren Cook Book has been a guide 
in many homes, receiving the highest commendation from those 
who have followed its directions. 

The demand for the book increases with each edition. The 
last edition, (less than four years old), has been carefully revised 
and enlarged and made up-to-date in every particular. 

The new book has behind it the experience of one hundred 
practical housekeepers. Each department has been compiled in a 
most careful manner by the person whose name appears at the head 
of the department. Many recipes are endorsed by those who have 
used them with success. 

It is believed the new edition of The Warren Cook Book will 
meet the demands of the average housekeeper better than many 
books which sell for double the price. 

The Society takes this opportunity to thank all its patrons 
of the past and to bespeak for the new book the generous support 
which has been accorded The Warren Cook Book in the years 
that have gone by. 




Mrs. J. W. Kitchen, 
Mrs. W. J. Richards, 
Mrs. W. S. Peirce, 
Miss Mary Kopf, 



Cook Book Committee. 



©CLA330205 



SOUPS. 



3 



SOUPS 

Mrs. H. A. Booth 

Nothing furnishes a better foundation for soup than a shank of 
beef; if veal is added the flavor will be more delicate; the bones 
(broken in small pieces), are a valuable addition. Always put the 
meat to cook in cold water, for all the juices are required for the 
soup, and if the meat is put into boiling water the pores will be 
closed and the juices retained. Do not allow it to boil rapidly, but 
let the kettle stand on the back part of the range and simmer slow- 
ly; remove the scum that rises to the top and add a little cold water 
occasionally to keep it from boiling until it has been thoroughly 
skimmed and your soup will then be clear. A skillful cook will be 
careful that no pungent flavor predominates, but all are so blended 
as not to suggest any one in particular, except in eases where only 
the flavor of one vegetable is desired. When you can make a good 
stock you have the foundation of all soups and can have a new soup 
every day by adding different flavorings or vegetables. Be careful 
about the quantity of salt ; remember it is easier to add than to take 
away that seasoning.' 

SOUP STOCK. 

1 shin of beef, 5 quarts of cold water, 1 onion, 1 carrot, 1 turnip, 
2 bay leaves, 1 sprig of parsley, 12 cloves, 1 stalk celery, 1 table- 
spoon salt. Lean, uncooked, juicy beef should form the basis of 
your soup; wipe the meat well with a damp towel; now cut all the 
melat from the bones; place the bones in the bottom of a large ket- 
tle ; lay the meat on top of them ; add the water and stand the kettle 
on. the back part of the range for an hour; then place it over a 
good fire; after about 30 minutes the scum of the meat will gather 
on the surface, and the water will begin to steam ; now place it over 
a more moderate fire; add 1 cup of cold water and skim off the 
scum; now cover the kettle closely and let it simmer (not boil) for 
4 hours ; then add the vegetables and simmer one hour longer ; then 
strain the stock through a fine sieve ; add the salt and stand at once 
in a cold place. If you keep it in a warm place it. will not make a 
nice jelly. When cold take all the grease from the surface and it 
is ready for use. Mrs. Rorer. 

WHITE SOUP STOCK. 

Select meat that is much fresher than for roasting. Cut the 
meat, about 4 pounds of veal, % of which is bone, into several 
pieces ; put the whole into the soup kettle, and then add 2 qts. cold 
water, and heat, gradually, to the boiling point. Let simmer three 



4 



THE WARREN COOK BOOK. 



or four hours; then add l x /2 teaspoons of salt, 8 or 10 peppercorns 
or a part of a sweet red-pepper pod, a sprig of parsley, 3 or 4 cloves. 
% bay leaf, 1% teaspoons sweet herbs, and 2 tablespoons, each of 
chopped celery and onion. Continue the cooking until the meat is 
tender. Remove the meat for use in hash or other made dishes, 
and strain off the broth. There should be three pints or a little 
less of broth. If there be more, let simmer until reduced to that 
quantity. A fowl cooked in the broth will make the broth much 
richer. It will be no detriment to the fowl to be thus cooked. 

Boston Cook Book. 

TO CLARIFY SOUP STOCK. 

To 1 quart of stock add white of 1 egg, beaten slightly. Heat 
stock to boiling point, boil 2 minutes ; then cook gently 10 minutes ; 
remove scum and strain through cheese-cloth- F. B. S. 

BOUILLON. 

4 pounds of juicy beef, 1 knuckle of veal, 2 small turnips, 2 
carrots, 1 soup bunch, 1 small pod of red pepper, 2 small white 
onions, salt, 6 quarts of water. Boil six hours ; then strain through 
a sieve; let stand over night and congeal; skim off the grease; 
put into a kettle and heat. Mrs. H. Biddle. 

BOUILLON NO. 2. 

1 pint of water to 1 pound of meat. Season with salt, pepper, 
spices, herbs and vegetables as you please. 

BLACK BEAN SOUP. 

1 pint of black beans ; soak over night in 3 quarts cold water : 
in the morning pour off this water and add 3 quarts of fresh water : 
boil gently 3 hours ; when done there should be over a quart. Add 
1 quart of stock, 2 whole cloves, 2 whole allspice, small onion, piece 
of mace, small piece of cinnamon, stalk of celery and a bay leaf. 
Into a frying pan put 3 tablespoons butter ; and when it bubbles add 
1 tablespoon of flour ; cook till brown. Add to soup and simmer all 
together nearly an hour ; season with salt and pepper ; strain through 
a fine sieve; serve with slices of lemon and hard boiled eggs. 

Mrs. Salyer. 

CREAM OF CORN SOUP. 

Score each row of grains on 6 ears of corn; then, with the back 
of a knife, press out carefully, and throw the cobs into a kettle. 
Cover with a quart of water, bring to boiling point, and strain. 
Add to this the scraped corn. Rub together 2 tablespoons of butter 
and 1 of flour; stir into the mixture, and bring to boiling point. 
Add 1 pt. of hot milk, 1 rounding teaspoon of salt and 1 saltspoon 



SOUPS. 



5 



of pepper. If canned corn is used allow 1 can to 1 quart of milk, 
1 tablespoon of flour and 2 of butter, with the prescribed season- 
ing. Mrs. Rorer. 

CORN SOUP. 

12 ears of corn, or 1 can of corn boiled twenty minutes ; add 1 
small onion before boiling ; add 2 qts. of rich milk ; season with pep- 
per, salt and butter; thicken with 2 tablespoons of flour. Boil the 
whole ten minutes; then put through a sieve; turn into a tureen 
in which the yolks of 2 eggs have been well beaten. 

Mrs. F. E. Sill. 

CREAM OF CELERY SOUP- 

Put 1 pt. of cooked celery through the second knife of a meat 
chopper, 1 pt. chicken broth, 1 qt. milk, 2 tablespoons butter, made 
smooth with 2 tablespoons flour. Boil the celery and stock together; 
heat the milk and stir through it the butter and flour, until smooth ; 
then add stock and season highly with salt and paprika. 

Mrs. George P. Orr. 

CHERRY SOUP. 

Wash 1 qt. cherries and cover with water; cook until tender; 
rub through a sieve and sweeten to taste; return to the fire and 
thicken with a tablespoon corn starch wet with a little water. In 
the meantime have some rice flour cooked in milk until consistency 
of mush; season with salt and piece of butter; serve with the soup 
in a side dish. Any kind of fruit can be used in place of cherries. 

Miss Bertha Wulff. 

CROUTONS. 

Butter slices of stale bread, cut into inch squares and brown 
lightly in a quick oven. Serve with soup. Mrs. J. Gleave. 

QUICK EGG SOUP. 

Stir a teaspoon of beef extract into 1 qt. boiling water; add a 
grated onion, % teaspoon of celery seed or a little celery chopped, 
Y2 teaspoon of salt, and a saltspoon of pepper; stir constantly until 
it reaches the boiling point; strain through a fine sieve, and pour 
it while hot into the well-beaten yolks of 2 eggs; add 4 tablespoons 
of carefully boiled rice, and serve very hot. Mrs. Porer. 

MUSHROOM SOUP. 

1 tablespoon of beef extract, 1 qt. water added to 2 tablespoons 
of flour stirred into 2 tablespoons of melted butter. Let simmer; 
stirring, add 1 can mushrooms (cut in slices) with liquor. Heat 1 
qt. of cream in double boiler. Add just before serving and season 
to taste. Makes enough for 12 people. 

Mrs. "Walter Stokes Irons. 



6 



THE WARREN COOK BOOK. 



GERMAN NOODLE SOUP. 

Take a nice soup bone and put on with a gallon of cold water; 
let it come to a boil and skim; then let it boil slowly for 2 hours. 
1 hour before serving add small pieces of carrot, onion, celery and 
parsley. Half an hour before serving add a few whole peppers, all- 
spice, cinnamon and grated nutmeg to taste. This soup is improved 
by using a small chicken with the bone. Strain soup through a 
colander and cook noodles in it and serve hot. Mrs. D. S. 

NOODLE SOUP. 

Take 2 eggs, mix with flour enough to make a very stiff dough, 
add % teaspoon of baking powder to the flour before mixing; roll 
thin and dry for an hour; then cut very fine and boil in 2 qts. beef 
stock for twenty minutes; season to taste. Mrs. D. D. Reed. 

NOODLES FOR SOUP. 

Beat 1 egg light, add a pinch of salt and flour enough to make 
a stiff dough; roll out very thin; dredge with flour to keep from 
sticking; roll up tightly; begin at one end and shave down fine like 
cabbage for slaw; strain soup and add noodles ten minutes before 
serving. Mrs. M. Strelitz. 

OYSTER STEW. 

Put 1 qt. milk in a double boiler; drain the liquor from 1 pt. 
select oysters into a small stew pan; bring to boil and skim. When 
milk in boiler has come to a scald, add the liquor and oysters, a 
heaping tablespoon of butter, salt and pepper to taste. As soon as 
the oysters come to the top they should be promptly served. Long- 
er cooking will toughen the gills. If Standard oysters are used, 
they should be washed in cold water and the liquor should be 
strained. Mrs. J. W. Kitchen. 

DELICIOUS OYSTER BISQUE. 

Cover % pt. of finely chopped celery with 1 pt. of water; stew 
slowly for % hour; drain and wash 25 oysters; throw them into a 
sauce pan and shake over the fire until they have boiled for at least 
five minutes; drain, this time saving the liquor; now mix the celery 
and oysters together; add to them 1 qt. of milk; rub together 2 
tablespoons of butter and 2 of flour; add this to the mixture and 
cook for 10 minutes longer; strain through a sieve; add a rounding 
saltspoon of white pepper. Mrs. H. A. Booth. 

POTATO SOUP. 

Cut potatoes fine into cold water; cook down in salted water 
until tender; add a little onion, cream and milk, — half cream; sea- 
son with salt and pepper, and beat one egg slightly; pour in slowly 
while cooking; do not stir; then add a small piece of butter and 
serve. Mrs. W. D. Hincklej 



SOUPS. 



PUREE OF POTATOES. 

Boil and mash in 2 qts. of water 4 large potatoes, a small onion, 
2 stalks of celery, 2 sprigs of parsley. When done pass through a 
sieve; return to the fire; season with salt and pepper, and 2 gener- 
ous tablespoons of butter rubbed into a dessertspoon of flour; boil 
up once and pour into a tureen over^a cupful of whipped cream. 

Mrs. James Roy. 

PUREE OF SWEET POTATOES. 

4 medium sized sweet potatoes, 1 pt. milk, 1 tablespoon butter, 
1 tablespoon flour, salt and pepper to season; boil the potatoes un- 
til very tender and then remove the jackets, and press through a 
colander or a potato ricer; put milk on to boil in double boiler; 
rub butter and flour together until smooth; add to the milk; then 
add potatoes; stir until thoroughly mixed; add salt and pepper as 
needed; serve with toasted crackers or croutons. 

Mrs. William W. Griffith. 

PEANUT SOUP. 

1 qt. peanuts shelled and cooked in water until tender, (about 
1 hour) ; add 1 qt. water, 1 slice onion, 1 stalk of celery ; rub 
through a sieve, and if on hand add 1 pt. of chicken stock, if not, 
1 qt. of milk; thicken with 1 tablespoon of flour and 1 tablespoon 
of butter rubbed together; season with salt and pepper. 

Mrs. H. A. Booth. 

CREAM OF PEA SOUP. 

1 can of peas, 1 pt. milk or cup each of cream and milk, 1 
tablespoon flour, 1 teaspoon salt, % teaspoon pepper, 1 tablespoon 
of butter; drain peas from liquor; cook until tender and rub 
through a sieve; scald and thicken milk with flour; add seasoning 
and combine puree with milk, and lastly add butter; serve at once 

Mrs. F. E. Sill. 

DRIED PEA OR BEAN SOUP. 

Soak the peas or beans over night in cold water; next morning 
drain and cook in stock water until tender ; then take 1 onion and 2 
carrots, and cook with the peas. When tender slice the carrots 
in thin slices; take peas from fire and rub through a sieve; put in 
a piece of butter, a little chopped parsley, season with pepper and 
salt; boil up; pour over carrots and serve at once with croutons. 

Miss WulfF. 

SPLIT PEA SOUP. 

1 pt. split peas, 2 qts. cold water, % pound salt pork, 1 large 
onion, 1 sprig parsley, a few stalks of celery, one tablespoon flour. 
1 tablespoon butter. Soak peas over night and put over fire in the 



8 



THE WARREN COOK BOOK. 



kettle with the water and pork, simmer for two hours, the last hour 
of cooking add seasoning. Beat the flour and butter together and 
stir into the soup. Hot milk and salt may be added. 

Mrs. J. 0. Parmlee. 

SALSIFY SOUP. 

Scrape 10 or 12 roots of salsify, throwing each one at once intc 
cold water. Then cut into very thin slices, and cover with a quart 
cold water, add 1 bay leaf and 1 slice of onion, cover and cook for 
thirty minutes. Add 1 pt. of milk and 1 tablespoon of butter rubbed 
with 1 of flour; stir carefully until boiling; add 1 level teaspoon of 
salt and 1 saltspoon of white pepper- 

• To change the character of this soup press the salsify through 
a sieve, or grate it before cooking. The yolks of 1 or 2 eggs may be 
beaten with ^ of a cup of cream and add at the last moment. It 
then makes a nice soup for invalids or children. 

Mrs. Rorer. 

SPRING SOUP. 

Cut up 4 or 5 bunches of small onions ; simmer in 1 qt. of water 
until very tender; then rub through a sieve; season well with salt 
and paprika; thicken with 3 tablespoons of flour and 3 tablespoons 
of butter rubbed together; then add 1 pt. of hot milk; serve at 
once with toasted bread. 

SPANISH SOUP. 

Fry in a little fat, a clove of garlic, 1 slice of onion, y 2 teaspoon 
thyme, 1 qt- brown stock, or beef extract; then add 1 can French 
kidney beans, or 1 pt. of dry beans, soaked over night; then cook 
slowly 1 hour; rub through a sieve; add salt and pepper to taste, 
and 1 pimento cut in small pieces. When using beef extract, use 1 
teaspoon to a cup of water. Boston Cook Book. 

CREAM OF TOMATO SOUP. • 

Add to 1 pt. of water 10 medium-sized, or 1 qt. of canned tom- 
atoes, 1 teaspoon of sugar. 8 whole cloves. V?, onion, a little parsley 
;and boil fifteen or twenty minutes; add a small teaspoon of soda 
;and in a few minutes strain; thicken 1 qt. of milk with a large 
tablespoon of corn starch, stirring and boiling for ten minutes; 
add to this a little salt, a sprinkling of cayenne, a heaping table- 
spoon of butter, and the mixture of tomatoes, allowing the whole 
to become thoroughly heated through, but not to boil. 

Mrs. J. Roy. 

CREAM TOMATO SOUP. 

1 can tomatoes, % teaspoon soda, % cup butter, % cup flour, 
salt, % teaspoon white pepper, 1 qt. milk; stew tomatoes slowly % 



SOUPS. 



9 



hour; strain and add soda while hot; make a white sauce of re- 
maining ingredients, and add tomato juice. Serve immediately. 

Mrs. J. W. Crawford. 

TOMATO PUREE. 

1 qt. tomatoes 1 qt. water, 2 tablespoons butter, 1 small onion 
1 tablespoon corn starch, 1 tablespoon sugar; melt butter in spidei 
or frying pan, and fry the onion until tender; dissolve sugar and 
corn starch in a little of the tomato, add a few cloves and cook 
y 2 hour and strain- Mrs. C. E. Bell. 

TOMATO SOUP WITH SAGO. 

Put 1 qt. of stewed or 1 can of tomatoes into a saucepan; add 
1 slice of onion, 1 bay leaf, 1 sprig of parsley, simmer gently for 10 
minutes. Have ready 4 tablespoons of pearl sago that has been 
soaked in a pint of water for 2 hours, stand it on the back part of 
the stove, and cook slowly until sago is clear; press the tomatoes 
through a fine sieve; add the sago and % pt. water or stock; stir 
in 1 tablespoon of butter; add salt and pepper, and serve at once. 

Mrs. Rorer. 

TOMATO BOUILLON WITH BREAD FINGERS 
Put 12 tomatoes cut into slices into a saucepan, or use 1 can 
of tomatoes; add 1 pt. water, 1 onion sliced, 1 bay leaf, 1 rounding 
teaspoon salt, a saltspoon of white pepper ; boil rapidly for ten 
minutes; press through a colander, using as much of the flesh as 
possible; add 1 pt. boiling water and, if you like, % teaspoon beef 
extract and the whites of 2 eggs, slightly beaten; stand this over 
the fire, and boil rapidly for five minutes ; strain through two 
thicknesses of cheesecloth. The tomato that remains in the cloth 
may be put aside for sauces or the flavoring of other soups. You 
will have 1 qt. of beautiful, clear, strong soup. Serve with this 
toasted bread fingers. Mrs. Rorer. 

VEAL SOUP WITH MACARONI. 

To 3 pounds of a well broken joint of veal add 4 qts. water 
and set to boil; prepare % pound of macaroni by boiling it in a 
dish, by itself, with enough water to cover it; when the macaroni 
is tender add a little butter and season to taste with pepper and 
salt, then add the macaroni and the water in which it was cooked 
to the stock; onions or celery may be added for flavoring. 

VEGETABLE SOUP. 

Boil a beef bone in 3 qts. water 3 hours ; remove the meat and 
add to the soup a very little cabbage, 1 onion, 1 carrot, 1 turnip, 
some celery all chopped fine, and 1 tablespoon of rice or barley; 
season with salt and pepper and boil an hour: serve as it is or 



10 



THE WARREN COOK BOOK. 



strain if preferred; season the meat with pepper and salt, a small 
piece of butter and cook brown in a little of the broth until tender 
and serve after the soup. Mrs. B. 



FISH. 



FISH 

Mrs. J. O. Parmlee 

Fish are easier of digestion but less nutritious than meats. To 
be eatable they should be perfectly fresh, those being most perfect 
which go straight from their native element into the hands of the 
cook. 

HOW TO TELL WHEN PERFECTLY FRESH. 

The eye should be clear, the gills red, the scales bright, the 
flesh firm. After fish are dressed and cleaned, rinse thoroughly in 
cold water, using only what is necessary for perfect cleanliness, 
drain, wipe dry and place on ice until ready to cook. 

To remove the earthy taste from fresh water fish, especially 
bass, sprinkle with salt and let stand over night or a few hours be- 
fore coloring, rinse off and wipe dry. Fresh water fish should never 
be soaked in water, except when frozen, when they may be placed 
in ice-cold water to thaw and then immediately cooked. 

Salt fish may be soaked over night in cold water (skin side 
up), changing water once or twice if very salt. Fish should always 
be well cooked, being both unpalatable and unwholesome when 
underdone. 

One of the most essential things in serving fish is to have 
everything hot and quickly dished, so that all may go to the table 
at once. 

The method of cooking which retains most nourishment is 
broiling, baking next and boiling poorest of all. Steaming is bet- 
ter than boiling. 

BLUEFISH BAKED. 

To bake a bluefish lay some slices of larding pork in the bottom 
of a baking pan; over this sprinkle a large onion chopped fine; put 
about 4 slices of bread on top of the chopped onion; then lay the 
fish in, having had it dressed at the market for baking; slice the 
fish across the backbone in four or five places, and insert in each 
gash a piece of the larding pork; lay some strips of the pork over 
the surface of the fish; season well with salt and pepper; dredge 
with flour ; cover the fish with another pan ; stand it in a quick oven 
and bake till the flakes of the fish separate from the backbone ; then 
serve in the pan in which it is baked. Have a dish of quarters of 
lemon served with the fish. New boiled potatoes are the proper 
accompaniments to baked blue-fish. This baked fish with potatoes, 
followed by a salad of lettuce, green peppers and Spanish onions, 
makes an excellent dinner without anything else. 



12 



THE WARREN COOK BOOK 



FISH BOILED. 

To boil a fish, fill with a rich dressing same as for poultry, wrap 
in a well floured cloth, tie closely with twine and place in boiling 
water; simmer from ten to twelve minutes to the pound, according 
to the size. 

FISH BREADED. 

Use any kind of fish that has been freed from skin and bones. 
Cut it into small pieces about four inches long and three wide ; sea- 
son well with salt and pepper; then dip it in beaten egg and roll in 
dried bread crumbs ; arrange in the frying basket, but do not place 
one piece top of another; cook for three minutes and a half in lard 
properly tested; serve with tartar sauce or black butter. Smelts 
are also cooked in this manner. Mrs. Parker. 

FISH BROILED. 

This is one of the nicest ways of cooking bluefish, mackerel, 
large trout, shad and white fish. Rub your broiler with a piece of 
suet before putting the fish in. A fish weighing four pounds will 
take a half hour to cook over a moderate fire. When the fish is 
done, separate it carefully from the broiler with a knife, sprinkle 
with salt and pepper and spread with butter. It is now ready to 
serve. For broiling, the fish should be split down the back. 

FISH CREAMED. 

2 cups of cooked fish, 2 tablespoons flour, 1 tablespoon butter, 
1 tablespoon chopped parsley, 1 cup cream or milk, 1 teaspoon salt, 
yolks of 4 hard-boiled eggs, cayenne pepper to taste; scald the 
cream; rub the butter and flour together until smooth; add to 
cream and stir until it thickens ; take from fire ; add yolks of eggs 
mashed fine ; the parsley, salt and pepper ; mix well ; add fish care- 
fully; for if it is stirred it makes the mixture stringy and pasty; 
put in ramekins, shells or baking dish; cover top with buttered 
crumbs and bake in hot oven fifteen minutes. Double this recipe 
(4 pounds fish uncooked fills 17 ramekins). Carrie J. Allen. 

FISH FRIED. 

For a large fish cut out the backbone, and cut the body in 4 or 
6 pieces ; sprinkle with salt and pepper ; roll in flour and fry in hot 
lard or drippings until brown. Mrs. Hawke. 

FILLING FOR FISH. 

1 cup bread crumbs, % cup chopped olives, % cup melted but- 
ter, cinnamon to make it pink, salt and pepper. 

Mrs. E. S. Lindsey. 

FISH CUTLETS. 

% pt. milk, 3 teaspoons butter, 3 even tablespoons flour, 1 egg 
yolk, 1 tablespoon parsley, chopped, % grated nutmeg, 10 drops 



FISH. 



15 



onion juice, 2 cups of cold boiled fish, seasoning. Put the milk on 
to boil; rub together the butter and flour; then stir into the boil- 
ing milk; stir and cook until a thick paste is formed; add the yolk 
of egg, parsley, onion juice ; mix and add the boiled fish ; mix 
again and add a palatable seasoning of salt and cayenne ; turn out 
to cool ; when cold, form into cutlets or croquettes ; dip first in 
beaten egg ; then in bread crumbs ; fry in very hot lard ; drain 
on brown paper and serve very hot with Cream Sauce. 

Mrs. Parker. 

FISH ON TOAST. 

Take the remnants of any fresh fish, whether fried or boiled; 
pick into flakes and cover in a sauce pan with milk or cream; if 
milk is used, to 1 cup of milk use 1 teaspoon flour stirred with but- 
ter enough to cream it ; salt and pepper to taste ; if cream is used, 
omit the butter, but thicken with the flour stirred with a little 
cream; when it comes to a boil remove instantly and pour over 
toast; garnish with hard boiled eggs. Ada Partridge. 

CLAM CHOWDER. 

4 dozen clams, 6 ears corn, 6 tomatoes, 6 onions, 6 potatoes, % 
pound salt pork, salt and pepper to taste; run all through a meat 
chopper (the clams very fine, the vegetables coarse^) : cook three 
hours; add water as necessary to make 2 gallons of chowder. 

Mrs. J. A. Reed. 

CLAM CHOWDER. 

25 clams, % pound salt fat pork, 4 good-sized onions, 6 medium- 
sized potatoes, 1 qt. milk, 1 can corn, 1 tablespoon butter, 2 table- 
spoons flour; clean shells thoroughly with a brush; put them in a 
kettle; pour over them 2 qts. boiling water; cover tightly; when 
the shells open, remove clams from them; lay on a plate and cut 
into small pieces; chop pork and fry in a spider till light brown; 
add onions chopped fine; stir till cooked; then turn into the kettle 
of water; then add the potatoes diced. When potatoes are half 
done add clams; cook till potatoes are done; then add milk. When 
it boils add corn; simmer few minutes; then add butter and flour 
(browned in spider) ; season with salt and cayenne. 

Mrs. Salver. 

CLAM CHOWDER. 

100 clams chopped fine; place with the liquor over the fire; 
add two or three times the amount of clam juice or water; chop 4 
onions, 2 carrots, 6 potatoes, 6 tomatoes and a little parsley; chop 
fine and try out 6 ounces of fat salt pork; pour fat and scraps into 
the clams ; roll fine % pound of crackers and stir in gradually, add- 
ing also 1 qt. milk two minutes before chowder is done ; season 
with black pepper. Mrs. W. M. Hoffer, Jamestown, N. Y. 



14 



THE WARREN COOK BOOK. 



CLAMS DEVILED. 

Chop 1 can clams until fine; chop 1 onion, size of large hickory 
nut, and 5 leaves of parsley; add 1 coffee cup of milk to onion and 
parsley; stir; mix butter size of egg, and a teaspoon flour; then add 
onions, parsley and milk; stir and mix; add this to clams and stir 
in an egg; add pepper, salt, Worcester sauce, cayenne pepper to 
taste; stir; bake in shells with cracker crumbs and butter over 
them. Mrs. J. P. Jefferson. 

CLAMS MINCED. 

Open 25 clams, taking care to keep entire the same number oi 
half shells ; wash the clams ; cut off the heads ; split and scrape the 
necks and mince the entire clams very fine; put them over the fire 
to stew in the strained juice which they yield while being opened. 
Meantime peel an onion, slice it thin ; put it over the fire in 2 ounces 
of butter; let it begin to turn yellow; then stir smoothly into it 2 
ounces of flour, the minced clams and their broth; % pt. cream 
or milk ; 1 saltspoon of salt ; % of ia saltspoon each of grated nutmeg 
and white pepper, and a dash of cayenne ; the mixture should be as 
thick as for ordinary croquettes, and if the clams do not yield 
sufficient juice, substitute milk for it; let the mixture simmer 
where it will not burn for twenty minutes ; remove it from the 
fire; stir into it the yolks of 3 raw eggs; put it into the clam 
shells; arrange them on a baking pan; dust them with bread 
crumbs; put a small piece of butter on each one. 

Mrs. Parker. 

CODFISH BALLS. 

1 coffee cup raw shredded codfish, 1 bowl raw potatoes; boi] 
together; mash together and beat vigorously, 1 egg, butter % the 
size of an egg, pepper; thoroughly mix and roll into balls; drop 
into hot fat and fry three minutes. Mrs. J. 0. Parmlee. 

FRESH COD BOILED. 

Sew up the piece of fish in thin cloth, boil in salted water, al- 
low fifteen minutes to the pound; carefully unwrap, and pour over 
it Hollandaise or cream sauce. 

CODFISH CREAMED. 

1 pt. of salt codfish picked up fine ; cover with cold water and 
boil up once; turn off water and add 1 pt. of cream thickened 
slightly or a cream sauce. (See index). 

COURBILLION. 

A firm fish, (red fish or sheep's head), cut up the fish; salt, 
pepper and roll in corn meal; fry plain; put away and let get 
cold; 1 heaping tablespoon of butter browned in frying pan. Add 
1 onion, cut very fine; let the onion get brown. To butter and 



FISH. 



15 



onion add 1 can tomatoes; let this cook well together; then add % 
teaspoon of salt, red pepper to taste. 1 tablespoon Worcestershire 
sauce and % teacup of boiling water; put in the pieces of fried 
fish ; cover and put to back of stove ; allow to slowly simmer for one 
hour. Mrs. J. P. Jefferson. 

LOBSTER. 

Never buy a dead lobster. The male is preferred; the female 
for sauces and soups. The female has a broader tail and less claws 
than the male. If possible, always boil the lobster at home ; but 
in some localities, where it is necessary to buy them boiled, see that 
the tail is stiff and elastic ; so that when you bend it out, it springs 
back immediately; otherwise they were dead before boiling. Lob- 
sters boiled when dead are watery and soft; they are very unwhole- 
some, even to a dangerous degree. 

TO OPEN A LOBSTER. 

Separate the tail from the body and twist off all the claws ; 
shake out carefully the tom-alley (this is the liver and may be 
known by its greenish color) ; also the coral. Then draw the body 
from the shell, remove the stomach, whioh is fm-mH immprHntplv 



On no account iei xi uunj auu ranss a^u. o,uo,^ & m 

meat; then place all on a dish to cool; when cool mold with the 
hands into cutlets and dip first in egg and then in bread crumbs 
and fry in hot lard a light brown; place a small claw in the end 
of each cutlet and serve the instant they come from the skillet. 

Mrs. F. T. Parker! 

LOBSTER CUTLETS. 

1 pt. chopped lobster meat, % teaspoon salt, cavenne, % tea- 
spoon mustard, 1 cup cream sauce; mix the salt, mustard and cay- 
enne together and add them to the lobster meat, which has been 



16 



THE WARREN COOK BOOK. 



chopped fine. Make a cream sauce of 1 cup cream and milk, 2 
tablespoons butter, *4 teaspoon salt, % cup flour, white pep- 
per ; cook until thick ; add the lobster mixture ; spread 
the mixture % in/ch thick on a platter; when cool shape into cut- 
lets and dip in seasoned bread crumbs; then in egg, and again in 
crumbs ; cook in deep fat until brown ; put a lobster claw or paper 
frill in the end of each cutlet. Serve with a sauce. 

Mrs. "W. A. Talbott. 

LOBSTER STEWED. 

Cut the lobster fine; put it in a stew-pan with a little milk or 
cream; boil up once; add 1 tablespoon butter, a little pepper, and 
serve plain or on toasted crackers ; cook lobster only long enough to 
heat it, as a longer cooking renders it tough. Mrs. Parker. 

SALT MACKEREL BOILED. 

After freshening, wrap in a cloth ; simmer for fifteen minutes ; 
remove; slice over it two hard boiled eggs; pour over drawn but- 
ter or a dressing made with a little milk and flour; garnish with 
parsley leaves. Mrs. T. W. McNett. 



OYOTEKS CREAMED (See Chafing Dish). 
OYSTERS ESCALLOPED. . . 

OYSTERS FRIED. 

tt i rvh Wp ovsters well drained; roll very fine some crack- 
er ^fe^rnidfol browned bread crumbs; season 



FISH. 



I? 



with salt and pepper and a little nutmeg ; have ready a beaten egg 
to which has been added 2 tablespoons milk; dip each oyster separ- 
ately in the crumbs ; then in the egg, and back in the crumbs ; pat 
in shape and lay on platter until ready to fry in deep fat, which 
must be boiling hot and over a very hot fire; put in carefully 5 or 6 
oysters at a time; turn quickly and lift out on hot platter the mo- 
ment they are a light brown. If these are properly fried the oys- 
ters will be tender and moist, in a crisp brown jacket, and not at 
all greasy. Mrs. Cop eland. 

OYSTERS FRIED II. 
Prepare as above. Put 1 tablespoon lard or drippings and 1 
tablespoon butter in skillet. When very hot, put in the oysters 
and fry until brown on both sides. 

OYSTERS PANNED (See Chafing Dish). 
OYSTERS STEWED. 

Juice of oysters; boil and strain; put on again; add butter, 
cream, pepper and salt; wash the oysters; add them to juice and 
let them just boil. For pint of oysters, add 6 allspice. 

Mrs. J. P. Jefferson. 

OYSTERS A LA THORNDIKE. 

Drain 1 pt. oysters and add them to 2 tablespoons of melted 
butter; cook in this until they grow plump; then add V 2 teaspoon 
salt, a dash of cayenne and nutmeg, 4 tablespoons of cream and 
the well-beaten yolks of 2 eggs; serve on squares of toast. 

FRIED SARDINES. 

Select fine large sardines; take them from the box with care; 
wipe the oil from them ; dip first in egg and then in rolled cracker ; 
fry in spider in hot butter. Serve on toast. Ada Partridge. 

SMELTS FRIED. 

Make a slight opening at the gills ; then draw them between 
the thumb and finger, beginning at the tail, this will press out all 
the inside. Now dip them first in beaten egg; then in bread 
crumbs and fry in very hot lard; drain, dust with salt, and serve 
smoking hot with tartar sauce. (See index). Mrs. Parker. 

SALMON BAKED. 

Drain the liquor from one can salmon ; pick to pieces ; work in 
1 tablespoon melted butter, salt, pepper, 2 eggs, 1 cup bread 
crumbs, a little milk; put in a buttered bowl or baking powder 
can; set in pan of boiling water; cook in a hot oven 1 hour. 

Sauce. 

Make a cup drawn butter; add liquor from can, 1 beaten egg, 
pepper, salt, 1 chopped pickle and minced parsley; boil up and 
pour over fish or serve as gravy. Mrs. A. R. Blood. 



18 



THE WARREN COOK BOOK. 



SALMON LOAF. 

1 pound can salmon, 1 cup grated bread crumbs, 3 eggs, % cup 
milk, 1 tablespoon melted butter, salt and pepper; pick salmon with 
fork; add the beaten yolks and other ingredients; then the beaten 
whites last ; mixing it lightly ; steam 1 hour. Mrs. Roy. 

SALMON LOAF. 

1 small can salmon, 4 eggs beaten light, 4 tablespoons melted 
butter, % cup fine bread crumbs ; season with salt, pepper and pars- 
ley; chop the fish fine; mix together; put in buttered pan; steam 1 
hour. « 

Sauce for Same. 

1 cup milk heated to boiling point, thickened with 1 tablespoon 
corn starch, 1 tablespoon butter, liquor of salmon, 1 raw egg, put in 
last; carefully pour over loaf and serve hot. 

Mrs. C. E. Bell and Mrs. F. E. Sill. 

SALMON STEAMED. 

1 can salmon, 2 tablespoons melted butter, 3 eggs, (save yolks 
for dressing), % cup bread crumbs; season with salt, pepper, mus- 
tard, cayenne and parsley, if liked; mix thoroughly and steam 1 
hour. 

Dressing. 

Cream 1 tablespoon butter, 1 teaspoon corn starch, % cup 
milk; cook until clear; add liquor from salmon with yolks of eggs 
well-beaten. Mrs. F. H. Gruninger. 

SHAD BAKED. 
Clean and wash thoroughly inside and out; wipe with clean 
towel; rub it well with salt; make a dressing of 1 cup stale bread 
crumbs, 1 tablespoon chopped parsley, salt, pepper and melted but- 
ter; stuff fish and sew it up with soft yarn. Now score one side of 
the fish about two inches apart, and put a strip of salt pork in 
each gash; place slices of pork on bottom of dripper and rest the 
fish on these; dredge thickly with salt, pepper and flour; bake in 
w&rm oven fifteen minutes to every pound of fish; garnish with 
lemon slices, potato balls and parsley. Mrs. Parmlee. 

SHAD PLANKED. 

This is the very best way of cooking shad: — The plank should 
be 3 inches thick, 2 feet long, iy 2 feet wide, and of well seasoned 
hickory or oak. Pine or soft wood gives the fish a woody taste. 
Take a fine shad just from the water ; scale ; split it down the back ; 
clean it; wash well and wipe dry; dredge it with salt and pepper; 
place the plank before a clear fire to get very hot; then spread 
the shad open and nail it skin next the hot plank with tacks; put 
it before the fire with the large end down. In a few minutes turn 



FISH. 



19 



the board so that the other end will be down. To tell when it is 
done pierce it with a fork; if the flesh be flakey, it is done. Spread 
with butter; serve on the plank or draw the tacks carefully, and 
slide the shad onto a hot dish. The white fish caught in the lakes 
when cooked in this manner are excellent. Mrs. Parker. 

SHAD ROE. 

Cover the roe with boiling salted water to which ia teaspoon of 
vinegar has been added and boil gently from eight to ten minutes. 
Remove from fire; drop into cold water and cool slightly; roll in a 
mixture of milk and egg and then in cracker crumbs ; fry in butter, 
seasoning with salt and pepper. Serve with a fish sauce or lemon 
points. Mr. John Schmutz. 

BROOK TROUT. 

Wash and drain a few minutes; split nearly to the tail; flour 
nicely; salt and pepper; fry in a little butter, or with slices of salt 
pork. 

TURBOT. 

4 pounds white fish, steam until done; bone it; take 1 qt. milk, 
% pound flour, a little thyme or sage, salt and pepper, 3 slices of a 
large onion; cook over a kettle of water until it comes to a thick 
cream ; then add % pound of butter and 2 eggs ; put in a large bak- 
ing dish a layer of fish, salt and pepper; then the filling, until the 
dish is full, putting filling on top; sprinkle with bread crumbs, and 
cheese if preferred; bake in a moderate oven % hour. One large 
dish will serve 15 or 20. Ada Partridge. 



20 



THE WARREN COOK BOOK. 



MEATS AND SAUCES 

Mrs. F. P. Hue 
EEEF. 

The quality of beef depends on the age of the creature, and 
manner of feeding. Good beef should be firm and of fine grained 
texture, bright red in color, and well mottled and coated with fat. 
The fat should be firm, and of a yellowish color. Suet should be dry 
and crumble easily. Meat should be removed from paper as soon 
as it comes from the market, otherwise the paper absorbs some of 
the juice. 

Keep meat in a cool place. Always wipe beef before cooking, 
with a cheesecloth wrung out of cold water, but never allow it to 
stand in cold water. Inattention to the temperature of the water 
and too early application of salt causes great waste in boiling meats. 

The broth of boiled meats should always be saved to use in 
soups, stews and gravies. A pod of red pepper in the water will 
prevent the unpleasant odor from filling the house. 

BEEFSTEAK BROILED. 

To cook a good, juicy steak never pound it; lay upon a grid- 
iron well greased; have a nice bright fire and broil quickly withou* 
burning; if the coals blaze from the drippings, sprinkle on a little 
salt, which will instantly extinguish the flames. Steak should be 
turned constantly while broiling, and should cook from 4 to 10 
minutes as preferred; butter, pepper and salt well after taking up. 
Serve on a hot platter. Mrs. W. W. 

BEEFSTEAK PANNED. 

When there are no conveniences for broiling, heat an iron pan 
very hot, put in the steak and turn it from side to side over a hot 
fire for about fifteen minutes; serve on a hot platter; season the 
same as broiled steak. Mrs. Hue. 

BEEFSTEAK SCALLOPED. 

Chop very fine, raw steak; butter a tin; place in it a layer of 
the chopped meat ; then a layer of bread crumbs ; on this bits of but- 
ter, pepper and salt; then another layer of meat, bread, pepper and 
salt; beat 1 egg thoroughly; add % teacup of milk, y 2 cup water; 
pour carefully over the top ; stick bits of butter thickly over it ; bake 
% to % of an hour; cover the dish until steamed through; then 
remove and brown. Mrs. S. D. Smalley. 



MEATS AND SAUCES. 



2 1 



BEEFSTEAK SMOTHERED. 

Pound very thoroughly a slice of steak cut % inch thick from 
the round, (1% pounds) ; sprinkle with flour and pound again; keep 
adding flour and working it into the steak (both sides) until 1 cup 
of flour has been used; put into a very hot iron pan and sear well 
on both sides; season with salt and pepper; cover with boiling 
water; let simmer gently for 1 hour; slip a knife under it fre- 
quently to prevent burning. Mrs. S. W. Tait. 

ROUND STEAK EN CASSEROLE 

Pound % cup flour and 1% teaspoons salt into 1% lbs. round 
steak, cut thick. Put small pieces of suet into the frying pan. 
When very hot, put in the steak and turn several times. When 
slightly browned, place in the heated casserole with bits of suet 
on top. Place in a very slow oven and cook from 1 hour to 1% 
hours. Mrs. R. T. Adams. 

ROUND STEAK STEAMED. 
Follow recipe for Veal Steak Steamed. 

ROAST BEEF. 

Place spider on top of stove, and when smoking hot put in your 
roast which has been thoroughly rubbed with a moist cloth; sear 
and turn over; salt, pepper and dredge with flour the seared side. 
By this time it will be ready to turn again; treat this side in the 
same way; put in oven. Cook a 3 pound roast % of an hour. 

Mrs. J. O. Parmlee. 

BRAISED BEEF. 

Take 6 or 8 pounds of the round or the face of the rump, and 
lard with y± pound of salt pork; put 6 slices of pork in the bottom 
of braising pan and as soon as it begins to fry add 2 onions, x /2 of 
small carrot and % small turnip all cut fine ; cook them until they 
begin to brown; then draw them to one side of the pan and put 
in the beef, which has been well dredged with salt, pepper and 
flour; brown on all sides; then add 1 qt. of boiling water and a 
boquet of small herbs ; cover and cook slowly in the oven for four 
hours basting every twenty minutes ; take up ; thicken gravy ; 
pour over meat and serve. Or, add to the gravy, % can of toma- 
toes ; cook ten minutes ; strain ; pour around meat and serve. 

CREAMED BEEF. 

Shave % pound of cold, cooked or dried beef into thin slices ; 
put 3 tablespoons of butter into a frying pan, and as soon as it is 
melted add the meat; stir until the slices begin to curl; then add 1 
cup of milk and when the milk boils, stir in 1 teaspoonful of flour, 
mixed smooth with 3 tablespoonfuls of milk; season with pepper; 
boil up once and serve. Miss Parloa. 



22 



THE WARREN COOK BOOK. 



HAMBURG STEAK, FRIED OR BROILED. 

Mix into 1 lb. chopped, round steak 1 teaspoon salt, % tea- 
spoon pepper, a little onion juice, if liked. Make into little flat 
balls and fry in butter or drippings until brown — about 20 min- 
utes — or broil over a clear fire. Serve with brown gravy or tomato 
sauce. 

HAMBURG STEAK BAKED. 

1 lb. tender beef chopped, 1 tablespoon bread crumbs, yolk of 
1 egg, 1 teaspoon salt, % teaspoon pepper, a little onion juice, 1 
tablespoon melted butter. Make in a roll or press in a small pan 
and bake in a quick oven, basting frequently 1 hour, or cook in a 
greased paper bag 40 minutes or slowly in a casserole 1% hours. 

BEEF LOAF. 

3% pounds of round steak chopped fine. 1 cup crackers rolled 
fine, 1 cup sweet milk, % cup butter, 1 teaspoon pepper. 1 teaspoon 
salt, 2 eggs; bake 3 hours, basting with hot water and butter. 

Mrs. E. E. Allen. 

BEEF ROLL. 

3 pounds of beefsteak chopped fine (buy already chopped', l 1 ^ 
cups oyster crackers rolled fine, 2 eggs well-beaten, almost 1 cup 
boiling water, butter the size of an egg, 1 teaspoon salt and 1 2 tea- 
spoon pepper to each pound of meat; make into two rolls and cover 
with boiling water; bake 3 hours. Mrs. G-. B. Xesmith. 

MOCK DUCK. 

Buy a flank or round steak. Fry 2 tablespoons chopped onion 
in yi cup butter or drippings; add 1 cup soft, stale bread crumbs, 
teaspoon mixed seasonings, salt and pepper to taste ; spread 
over the steak; roll and tie; brown the roll in 3 tablespoons of fat. 
and remove to a casserole or covered dish. To the fat in the pan 
add an equal quantity of flour, and brown; then add 1 cup stock 
or boiling water and 1 cup strained tomato ; season with salt and 
pepper: pour over the roll: cover dish, and cook slowly until the 
meat is tender (about 2 hours). It might be cooked in a fireless 
cooker. Good Housekeeping. 

BROILED TRIPE. 

Fresh honeycomb tripe is best for broiling; wipe tripe as dry 
as possible : dip in fine cracker crumbs and olive oil or melted but- 
ter, draining off all fat ; again dip in cracker dust ; place in a 
greased broiler and cook 10 minutes, cooking smooth side of tripe 
the first 3 minutes; place on hot platter, honeycomb side up; spread 
with butter and sprinkle with salt and pepper. 



MEATS AND SAUCES. 



25 



FRIED TRIPE. 

Dip tripe in flour in which is mixed salt and pepper; fry in 
small quantity of hot fat until brown; drain and serve on hot plat- 
ter. 

COTTAGE PIE. 

Cover bottom of a small greased baking dish with hot mashed 
potato; add a thick layer of chopped roast beef seasoned with salt 
and pepper, and a few drops of onion juice, if desired ; moisten with 
gravy ; cover with a layer of mashed potato ; bake in hot oven long 
enough to heat through. 

BAKED HASH. 

1 cup of any kind of cold meat chopped rather coarse; remove 
fiat and gristle; add to the meat % cup of cold water, 1 cup cold 
mashed potatoes, 2 tablespoons butter and 2 tablespoons bread 
crumbs; season with pepper and salt and bake 1 hour. 

MEAT PIE. 

Cut the meat into small bits and stew until tender in just enough 
water to cover it, or use left-over pieces; line the sides of a pudding 
dish with rich crust; put in a layer of meat, seasoned well with 
salt, pepper and a very little onion; then la layer of sliced boiled 
potatoes and bits of butter, and so on until the dish is full; pour 
over all the gravy in which the meat was stewled, thickened with a 
little flour; cover with a thick crust leaving a slit in the middle 
If the pie gets dry add more gravy or a little hot water. (Raw 
potatoes may be used). 

MEAT CAKES. 

1 cup cooked meat chopped fine, (different kinds may be used 
together), 1 egg, 1 tablespoon melted butter, little salt and pepper, 

1 slice of bread over which boiling water has been quickly poured 
and thoroughly drained; make into cakes and fry. 

Mary E. Kopf. 

BEEF TONGUE BOILED. 

Put a fresh beef's tongue into a small pot of cold water; let boil 

2 or 3 hours, until the inside skin is a little loose ; put in cold water 
till cool enough to handle to remove skin. Into the kettle put % 
can tomatoes, 2 or 3 sliced onions, pepper and salt, and sprinkle 
with flour. Replace the tongue and boil slowly till tender. Do not 
stir, neither let it stick to the bottom. To prevent this, put an 
inverted saucer in the bottom of kettle, and slip a limber knife un- 
der it occasionally. Serve with the dressing poured over and 
around the tongue. Mrs. G-. M. Tybout. 

BEEF TONGUE BAKED. 
Boil a fresh tongue in salted water until tender; add to the 
water 2 or 3 cloves, a bay leaf and a small onion, if liked ; take from 



24 



THE WARREN COOK BOOK. 



the water; remove the skin and return to water. About an hour 
before serving place in a deep pan and pour over the following 
sauce ; cover closely and bake in a moderate oven basting often. 

Sauce : Melt cup butter ; add % cup flour and gradually 2 
cups of the strained water in which the tongue was cooked,, 1% cups 
stewed and strained tomatoes, % teaspoon Worcestershire sauce or 
any gravy sauce. A can of mushrooms may be added if desired. 

Mrs. C. H. Smith. 

POT ROAST. 

Select a 3 lb. piece of the shoulder, rump or round of beef, cut 
3 inches thick. Brown on all sides in hot suet in an iron skillet, 
season with salt and pepper and if desired, cut slices of onion all 
over the top ; dredge lightly with flour ; add 1 cup boiling water 
and cover closely with a deep inverted granite pan which will fit 
well down inside the skillet; cook very slowly 3 hours, adding a 
little water at a time, if needed. Fifty minutes before serving, add 
sufficient small sized potatoes, sprinkling a little salt on each one. 
As the lower side browns in the gravy, turn each potato carefully. 
At serving time place meat on hot platter; surround with potatoes, 
and if a little fat remains in the skillet, blend into it a large table- 
spoon flour; add a large cup of water, and boil until thickened. 

Mrs. John F. Kitchen, Meadville. 

POT ROAST NO. II. 

Allow % of an hour slow cooking for each pound. Place the 
meat in a hot, dry kettle ; sear 10 minutes on each side ; add whatever 
seasoning is desired, besides salt and pepper, a can of tomatoes, or 
a pound of string beans (cut in half length-wise) or only onion 
and a green pepper (with seeds removed). The secret lies in add- 
ing very, very little water during the process of cooking, just 
enough to keep from scorching, say % of a cupful (boiling water) 
and after the first hour cook on a very slow fire. 

Mrs. W. R. Rogers. 

CORNED BEEF BOILED. 

Wipe the meat and tie securely in shape ; put in kettle ; cover 
with cold water, and bring slowly to boiling point; remove scum, 
.and cook at a low temperature until tender ; cool slightly in water 
in which it was cooked; remove to a dish; cover, and place on cover 
a weight that meat may be well pressed. 

FRIZZLED DRIED BEEF. 

Cut % pound of dried beef thin as shavings ; beat together 6 
eggs, and % cup of milk ; season lightly with salt and pepper ; put 2 
tablespoons of butter into a frying pan, and when it has become 
melted put in the shaved beef; stir over a hot fire until the meat 



MEATS AND SAUCES. 



25 



begins to curl; then draw the pan back where there is less heat: 
add the mixture of eggs and milk ; stir until the eggs begin to thick- 
en; then pour into a warm dish and serve at once. 

Miss Parloa. 

STEWED KIDNEY. 

Cut a kidney into small pieces ; put % pound butter in a sauce 
pan on the fire, and when very hot put in the kidney, stirring with 
a wooden spoon 3 minutes over a brisk fire ; add for each pound of 
kidney % tablespoon of flour, % teaspoon salt, % the quantity pep- 
per and ia little sugar ; moisten with 2 gills of water ; simmer gently 
for five minutes. Florence S. Wood. 

IRISH STEW. 

Put 2 tablespoons each of butter and minced onion in kettle, 
and slightly brown; add 1 pt. of small pieces of cold cooked meat 
and 1 pt. of slices of raw potatoes in alternate layers, seasoning 
with salt and pepper; add left-over gravy, if at hand, and 1 pt, 
of boiling water; simmer y 2 hour or until potatoes are done; add 
thickening at the last, if necessary, stirring as slightly as possible. 

ROAST LEG OF LAMB OR MUTTON. 

Wash well ; stick 4 cloves into the skin ; sprinkle well with salt, 
pepper and a little flour ; put in lower part of a covered roaster and 
place uncovered in a very hot oven, to sear (it takes at least 20 
minutes); then add 1 pt. boiling water to the pan; cover closely 
and bake slowly 3 hours ; baste every 30 minutes ; turn once ; remove 
to hot platter ; thicken the gravy with 2 heaping tablespoons flour 
made smooth with water; add water to make a pint. 

ROAST LEG OF LAMB OR MUTTON. 

Parboil a leg of lamb or mutton in salted water ; brown % pound 
of butter in a skillet; thicken with 1 enp flour; add 1% pts. milk; 
season with pepper and salt; cover the meat with a layer of this 
dressing ; put in a very hot oven ; as it browns and crisps add more 
of the dressing so that when the meat is done it is enclosed in a 
thick brown crust. Mrs. R. 0. Wilson. 

LAMB POT PIE. 

Use lamb instead of Yeal. (See Veal Pot Pie). 

LAMB EN CASSEROLE. 

Put about 2% pounds of lamb, cut from the breast, cut in 
pieces for serving, into a casserole ; season with salt and pepper ; 
dredge with flour and sprinkle a few bits of butter on top ; put 
around the meat a peeled and sliced onion, a pepper pod cut in 
strips, 2 carrots cut fine, (a cup of sliced tomatoes, if desired) ; add 



26 



THE WARREN COOK BOOK. 



water to half cover the meat; cover and let cook 2y 2 hours; add 2 
tablespoons rice and more water and let cook another hour; serve 
from casserole. Honor S. Parmlee. 

BOILED LEG OF LAMB OR MUTTON. 

Put into a kettle of boiling water; add 1 cup of well washed 
rice; when water boils skim it carefully; let boil rapidly for 15 
minutes; then set kettle back where it will only simmer for two 
hours. If you prefer to have the mutton better done, cook fifteen 
minutes longer. The rice makes it whiter and more tender; serve 
with caper sauce. Miss Parloa. 

BREADED LAMB OR MUTTON CHOPS. 

Select mutton not too fat; put 1 tablespoon butter into frying 
pan; when melted lay in chops well seasoned with salt and pepper; 
let fry five minutes, turning over once; then dip each chop in beat- 
en egg; then in bread or cracker crumbs and fry until browned on 
both sides. 

BROILED LAMB OR MUTTON CHOPS. 

Place chops on gridiron over a clear fire ; turn frequently, tak- 
ing care that the fork does not penetrate the lean part of the chops ; 
season with pepper and salt; when done put a piece of butter on 
each chop and send to table on a hot dish ; serve with tomato sauce, 
if desired. 

PAN-BROILED LAMB CHOPS. 

Chops for pan-broiling should have flank and most of the fat 
removed ; wipe chops ; put in hissing hot pan ; turn at once and sear 
the other side ; turn often, using knife and fork that the surface may 
not be pierced; cook from 6 to 10 minutes; when half cooked 
sprinkle with salt ; drain and serve on hot platter ; spread with but- 
ter or serve with tomato sauce. 

BARBECUED LAMB. 

Cut cold roast lamb in thin slices and re-heat in sauce made by 
melting 2 tablespoons of butter; add % tablespoon vinegar, % cup 
currant jelly, *4 teaspoon French mustard, salt and pepper to taste 

ROAST QUARTER OF LAMB. 

After trimming joint, skewer 3 slices of bacon to the outside; 
spread the inner side with butter and cover with fine bread crumbs 
seasoned with salt and pepper and minced parsley to taste ; bake in 
moderate oven, and when nearly done, remove bacon and cover 
with bread crumbs ; let bake long enough to brown nicely ; serve 
with sauce or lemon juice, as preferred. 

LIVER AND ONIONS. 

Cut liver in small pieces, % mcn square ; pour boiling water 
over; drain and dredge with flour; have ready 4 or 5 onions sliced; 



MEATS AND SAUCES. 



2? 



place in a hot frying-pan with a good sized piece of butter with 
liver on top of onions; season with salt and pepper; cover and 
cook slowly until onions are tender; remove cover and brown; add 
at the last 1 tablespoon of hot catsup. Florence S. Wood. 

LIVER AND BACON. 

Cut thin slices of liver; pour boiling water over it and immed- 
iately pour off; take an equal number of slices of bacon and fry, 
turning often until they are crisp; when done remove from fat; 
place on a hot dish; dredge liver with flour; season with pepper; 
fry slowly in the hot fat, turning frequently; dish liver and bacon, 
a slice of each alternately. (Calve 's liver is best). 

PORK. 

Pork contains the largest percentage of fat of any meat. Al- 
though found in market through the entire year, it should be sel- 
dom served and only during the winter months; cook slowly and 
thoroughly. 

PORK CHOPS. 

"Wipe chops ; sprinkle with salt and pepper ; place in hot frying 
pan and cook slowly until tender and well browned on each side. 

PORK CHOPS WITH FRIED APPLES. 

Arrange chops on a platter and surround with slices of apples, 
fried in the fat remaining in pan. 

ROAST PORK. 

Wipe pork ; sprinkle with salt and pepper ; place on a rack in a 
dripping pan ; dredge meat and bottom of pan with flour ; bake in a 
moderate oven 3 or 4 hours, basting every 15 minutes with fat in 
pan; make gravy as for other roasts. 

BROILED PORK CHOPS. 

Have the chops cut thin; put them in a stew pan; cover with 
boiling water; simmer for % hour; then remove from water and 
dredge lightly with salt, pepper and flour; broil over a clear fire 
for 10 minutes; prepared in this way the pork will be well cooked 
and tender. Miss Parloa. 

PORK WITH DRESSING. 

Buy a thin boiling piece or thick steak cut in sections or leave 
whole; brown each side in hot drippings in a skillet, seasoning 
with salt and pepper; cover the top with stuffing (see poultry de- 
partment) ; pour y 2 cup boiling water in side of pan and simmer 
slowly from 2 to 3 hours (It may be cooked in casserole or steam- 
er). Make a brown gravy and serve. Mrs. C. A. Waters. 



28 



THE WARREN COOK BOOK. 



PORK SAUSAGE. 

7y 2 pounds lean pork, 2%, pounds fat poi% 3 oz. salt, % oz. 
summer savory powdered, % oz. sage leaves powdered, 1 oz. ground 
pepper; put the meat with the fat and lean mixed together through 
a coarse meat chopper; add the seasonings, rubbing them in with 
the hands ; finally grind the seasoned meat as fine as possible ; pack 
the sausage in a jar, pouring % an inch or more of melted lard 
over it. Mrs. W. M. Hoffer. 

FRIED PORK SAUSAGE. 

Simmer link sausage in a covered skillet containing y 2 cup boil- 
ing water, for 10 minutes ; uncover and allow water to evaporate ; 
then fry until brown on all sides. 

PORK SAUSAGES AND POTATOES. 

One may easily transform a homely platter of sausage into a 
most sightly dish. Prepare plenty of mashed potatoes, pressing 
through a ricer, adding butter, milk and seasoning; then whipping 
light with a fork. Make a bank of potatoes on the platter; 
fry the sausages, pricking them all over to prevent bursting. 
When the skins are well browned, lay a row of the sausages on the 
bank of potatoes and send to the table piping hot; garnish with 
parsley. Mrs. E. A. Phillips. 

BAKED HAM. 

Soak ham over night in water enough to cover it, containing 
2 tablespoons of soda; make a batter of flour and water and put 
all over the ham ; if a large one bake 4 hours ; if small, 3 hours ; lay 
sticks in the pan to keep it out of the fat ; when done scrape off 
the batter and dress. Mrs. Schermerhorn. 

BAKED HAM. 

Soak a large ham 3 hours; put over in cold water; boil slowly 
until tender (about 3 hours) ; remove skin; stick with 12 whole cloves 
and bake about 1% hours or until browned. Mrs. Orr. 

BROILED HAM. 

Cut slices of ham very thin ; put on broiler and cook over clear 
coals for 5 minutes. The broiler must be turned constantly, as the 
fat from the drippings will blaze up; serve the meat very hot. 

BROILED HAM. 

Soak thin slices of ham for 1 Mour in lukewarm water; drain, 
wipe and broil 5 minutes. 

BOILED HAM. 

Brush thoroughly to remove dust and mould ; soak in cold water 
1 hour ; cut hardened surface and butt of ham off ; put over fire 



MEATS AND SAUCES. 



29 



in cold water ; let come to a boil and keep steadily at this point for 
1 hour; change water and boil until done. A ham weighing 12 
pounds will require 4 hours boiling; remove skin and leave ham 
in water until cold, then it is ready for use. When ham is ready 
to put in kettle for boiling, stick full of whole cloves and bits of 
cinnamon. Mrs. W. A. Hall. 

HAM CROQUETTES. 
Chop the choice bits of ham fine and season with pepper or 
mustard; with a little flour in hands make into small balls and dip 
in beaten egg ; roll in bread or cracker crumbs ; fry to a light brown 
in hot lard. ' Mrs. W. A. Hall. 

HAM BALLS. 

Chop fine cold cooked ham; add I egg for each person and a 
little flour; beat together; make into balls and fry brown in hot 
butter. Mrs. Dwight Cowan. 

SCRAPPLE. 

Take pigs' feet or hogs' head and liver or gelatinous parts; 
boil till meat falls from the bones (4 or 5 hours) ; take out ; mince 
fine; take out bones; put back in liquor; season with black and 
red pepper, salt, sweet marjoram, sweet basil and summer savory; 
then add 2 parts of Indian meal and 1 part of buckwheat; stir 
in meal slowly while boiling until the mixture is thick and ropy; 
then put in earthen pans to cool. Mrs. A. D. Wood. 

SWEETBREADS. 

A sweetbread is the thymus gland of lamb or calf, but in cook- 
ery, veal sweetbreads only are considered. 

A sweetbread consists of 2 parts. The round, compact part is 
called the heart sweetbread, and is the most desirable. Sweet- 
breads spoil quickly. They should be removed from paper as soon 
as received, and plunged into cold water and allowed to stand 1 
hour, drained and put into acidulated, salted, boiling water; cook 
slowly 20 minutes ; drain ; plunge into cold water that they may be 
firm and white. Sweetbreads are always parboiled in this way for 
further cooking. Mrs. Farmer. 

Sweetbreads are quite as frequently employed as ingredients 
in sundry made dishes, as served alone and as they do not possess 
a very decided natural flavor they need to be accompanied by a 
highly seasoned sauce or they will taste rather insipid. They are 
in full season from May to August. 

SWEETBREADS LARDED. 

Boil 20 minutes ; draw through each one thin slices of pork, 
dredge with salt, pepper and flour; bake 20 minutes in a quick 
oven; serve with green peas seasoned with salt and butter and 
cover with cream sauce. Mrs. L. G. Noyes. 



30 



THE WARREN COOK BOOK. 



CREAMED SWEETBREADS (See Chafing Dish). 
ROAST BREAST OP VEAL. 

A breast of veal well seasoned, a force meat made of bread 
crumbs, 1 egg, 1 small onion parboiled; then chop fine; season with 
pepper and salt; moisten with milk; put this on ribs and press in 
shape; roast in covered pan till done and nicely browned (about 
2% hours) ; serve with brown gravy. Mrs. S. P. S. 

VEAL LOAF. 

1% pounds of uncooked veal, 1% pounds of beefsteak chopped 
fine, 1 cup rolled crackers, 2 eggs, butter size of an egg, 1 table- 
spoon salt, 1 teaspoon pepper and a little grain of clove; thorough- 
ly mix and make into a loaf; bake 2 hours in a slow oven in a 
closely covered bread pan; when cold cut in thin slices. 

Mrs. M. J. Danforth. 

VEAL LOAF II. 

2 pounds lean veal, 1 pound lean fresh pork, *4 pound salt 
pork, 3 eggs, 1 cup pulverized crackers, 1 teaspoon pepper, 2 tea- 
spoons salt, % teaspoon allspice; cook meats together until tender; 
put through food chopper and mix with cracker crumbs, beaten 
eggs and seasoning; moisten with stock in which meat was cooked; 
pack in a greased baking pan and bake 1 hour. 

Elizabeth J. dough. 

VEAL CUTLETS. 

Wipe and remove the bone, skin and tough membrane ; cut into 
pieces for serving; cover the bone and tough pieces of meat with 
cold water, and cook at a low temperature. This stock is to be used 
in the sauce. Small pieces may be put together by using wooden 
toothpicks for skewers; season the veal with salt and pepper; roll 
in fine bread crumbs; dip in beaten egg; then in crumbs again; 
melt 2 tablespoons of dripping, or butter, in a French pan, and 
brown the cutlets in the hot fat; when browned, put the cutlets 
into a stew pan. 

Sauce for Cutlets. 

2 tablespoons dripping, % cup flour, 1 pt. stock or water and 
stock, 1 teaspoonful or more Worcestershire sauce, 2 tablespoons 
chopped parsley, % teaspoon salt and % teaspoon pepper ; prepare 
as a brown sauce; pour over the cutlets and cook at a low temper- 
ature for 1 hour, or until tender. 

Drexel Institute, Mrs. W. A. Talbott. 

VEAL OR LAMB STEW. 

Follow recipe for Veal Pot Pie, omitting the dumplings. 
Potatoes may be added the last half hour. 



MEATS AND SAUCES. 



51 



VEAL ON TOAST. 

Follow recipe for Creamed Chicken, using cold veal. 
VEAL BIRDS. 

Cut slices of veal in pieces for serving; fill each, piece with 
dressing as for roast chicken; fasten together with toothpicks and 
string; roll in flour and season well with salt and pepper; fry slow- 
ly until well browned; place birds in a baking dish; pour a cup of 
milk in the pan in which the meat has been fried; pour this over 
the veal and steam for 2 hours; arrange on a hot platter; strain 
sauce around the birds and garnish with parsley. 

Mrs. E. A. Phillips. 

VEAL ROLL. 

Brown a veal steak on both sides; spread with dressing; roll 
and tie; proceed as for Yeal Birds, steaming 3 hours. 

Mrs. Kitchen. 

VEAL POT PIE. 

Wash a 2 pound boiling piece of veal ; cut in 3 pieces ; place ir 
a kettle containing 1 qt. of boiling water; let come to a boil and 
skim; simmer gently 2^ hours. At the end of the first hour, add 
1 teaspoon salt, a dash of pepper and 2 whole cloves. 

DUMPLINGS I. 

1 cup flour, 1 teaspoon baking powder and a pinch of salt (nc 
shortening) ; mix with enough milk to make a soft dough (about % 
cup) ; roll on board; cut as biscuit or lay the sheet over the meat in 
the kettle; boil 15 minutes without lifting cover. With a long 
handled skimmer, remove to a hot platter; thicken the gravy and 
serve. Mrs. Kitchen. 

DUMPLINGS II. 

1 egg, 4 tablespoons milk, 2 teaspoons baking powder, pinch 
of salt ; beat egg and baking powder very light ; add milk, salt and 
flour enough to make a stiff batter ; drop from teaspoon into boiling 
kettle; boil 10 minutes without lifting cover; makes 7 dumplings. 
These dumplings also make a nice dessert, if cooked in boiling 
fruit and served with a fruit dressing. Mrs. J. A. Hawke. 

STEAMED VEAL STEAK. 

1 pound of veal steak; brown in butter until a rich brown; re- 
move from frying pan and put into a deep granite pan or earthen 
dish. With the grease left in frying pan make a brown gravy; 
pour this over steak; put into a dish and set in steamer and 
steam l 1 ^ hours. 

VEAL BREADED AND STEAMED. 

After pounding veal steak, cut it in serving portions; dip in 
egg; roll in bread crumbs ; season with salt and pepper; fry to a 



52 



THE WARREN COOK BOOK. 



light brown in butter; place in dish in steamer; cover with a thick 
brown sauce made of 1 pt. milk, % pt. cream, 1 tablespoon butter, 2 
tablespoons flour, salt and pepper to taste. This amount of sauce 
made in the same pan and butter that veal is fried will cover 2% 
pounds of veal. Steam 3 hours. Mrs. George O'Dell. 



SAUCES 

STOCK (See Soups, Page 13). 

Excellent stock is made constantly with the bones and trim- 
mings of meat and poultry, with the addition, or not, of a little 
fresh meat, or a portion of extract of meat. A good cook will never 
be without stock, as broken remnants of all kinds will find their 
way to the stock-pot, and will not be thrown away until, by gentle 
stewing they have been made to yield to the utmost whatever of 
flavor and goodness they possessed. The liquor in which fresh meat 
has been boiled should always be used as stock. 

APPLE SAUCE. 

Pare, core and slice tart apples ; stew in water enough to cover 
them until they break to pieces ; beat to a pulp with a good lump of 
butter and plenty of sugar; serve cold. B. R. and P. C. 

BECHAMEL SAUCE. 

Cook 2 slices onion and 4 slices carrot in 2 tablespoons butter 
for 5 minutes; then add 1 tablespoon flour, 1 cup 'water or stock; 
stir well for 2 minutes ; add % teaspoon salt, % teaspoon pepper 
and unbeaten yolks of 2 eggs. E. Detlefs. 

BROWN SAUCE. 

Cook 3 tablespoons butter until slightly browned; add 2 table 
spoons flour mixed with % teaspoon salt, % teaspoon pepper; brown 
the butter and flour ; then add 1 cup stock or water. 

BROWN FLOUR. 

Put a thick layer of flour into a baking pan and place in hot 
oven ; watch and stir till flour is well browned all through ; when 
cold put in jar and cover closely, it is then ready to use in making 
gravies and sauces. 

CAPER SAUCE. 

Beat to a cream 2 tablespoons of flour and % cup butter, and 
pour upon it 1 pt. boiling water; set the mixture over the fire and 
stir constantly until it becomes heated to the boiling point ; season 
with a little white pepper and grain of cayenne; add 1 tablespoon 
of lemon juice and 3 tablespoons of capers. Miss Parloa. 



SAUCES. 



53 



CELERY SAUCE. 

Cook 3 cups celery cut in small pieces in boiling salted water 
until soft; drain, rub through a sieve and add to cream sauce. 

CRANBERRY SAUCE. 

Place in sauce pan, little more than cover with water; cover 
and stew until skins are tender adding more water if necessary; 
strain through sieve ; add % pound sugar to every pound of berries ; 
let simmer ten minutes ; then remove from fire ; do not strain unless 
you prefer it that way; serve with roast turkey or game. 

CREAM SAUCE. 

Heat 1 tablespoon butter; add 1 tablespoon flour and stir until 
perfectly smooth ; then add gradually 1 cup cold milk ; let boil until 
smooth ; season to taste with salt and pepper and serve. This is nice 
for vegetables, omelets, fish or sweetbreads. P. H. 

DRAWN BUTTER. 

Piece of butter size of an egg, 1 heaping tablespoon flour, % pt. 
boiling water, a trifle salt, a few leaves of chopped parsley; blend 
flour and butter; then add the boiling water, stirring constantly to 
make it smooth; boil one minute, salt to taste, and just before serv- 
ing add parsley cut fine; serve in gravy boat. 

EGG SAUCE NO. I. 

To Drawn Butter Sauce add beaten yolks of 2 eggs and 1 tea- 
spoon lemon juice. 

EGG SAUCE NO. II. 

pound butter mixed with 3 tablespoons flour; stir into it 1 
pt. boiling water ; add 3 hard-boiled eggs chopped fine ; season with 
salt, pepper and minced parsley; boil until thick as cream. A good 
sauce for meat, fish or fowl. Mrs. Richards. 

SAUCE HOLLANDAISE. 

Beat Ys cup butter to a cream, yolks of 2 eggs, 1 at a time, 
1 tablespoon lemon juice, % teaspoon salt, % teaspoon paprika, % 
cup boiling water. Cook one minute over hot water; will separate 
if left over fire too long. F. Farmer. 

HORSERADISH SAUCE. 

3 tablespoons grated horseradish root, 1 tablespoon vinegar, % 
teaspoon salt, few grains cayenne, 4 tablespoons heavy cream; mix 
first 4 ingredients and add cream beaten stiff. 

Boston Cooking School. 

LOBSTER SAUCE. 

To Hollandaise sauce add % cup lobster, meat cut in small dice. 



34 



THE WARREN COOK BOOK. 



MINT SAUCE. 

2 tablespoons mint chopped fine, % cup vinegar, 1 tablespoon 
sugar; the addition of 3 tablespoons of the liquor from boiling lamb 
is an improvement. 

MUSHROOM SAUCE. 

To make a pt. of sauce use 2 tablespoons butter, 1 tablespoon 
flour; put over the fire and stir until brown; then put in y 2 pt 
water or chicken broth; % pt. essence of mushrooms; stir until the 
sauce is smooth; season with saltspoon salt, % saltspoon pepper, 
put in the mushrooms and boil 3 minutes. 

MUSHROOM SAUCE (BROWN). 

Mix well 3 tablespoons flour, % teaspoon salt, J£ teaspoon pep- 
per ; add these to 2 tablespoons butter, previously browned in pan ; 
stir till well browned; then add gradually 1 cup brown stock; boil 
until smooth ; then add .% can mushrooms ; bring to a boil and serve. 

MUSHROOM SAUCE (WHITE). 

Mix 1 tablespoon butter and 2 tablespoons flour in sauce pan 
over the fire ; salt and pepper to taste ; add liquor from 1 can mush- 
rooms and cook until smooth; add V2 cup cream; let come to a boil 
and then add the mushrooms ; simmer gently for 5 minutes. 

Mrs. A. R. Blood. 

OYSTER SAUCE. 

Heat and strain the liquor from 1 pt. oysters; add the oysters 
and cook until plump; remove oysters and make a sauce by adding 
butter, flour, oyster liquor and milk; add oysters and season with 
salt and pepper. Boston Cooking School. 

TARTAR SAUCE. 

1 tablespoon vinegar, 1 teaspoon lemon juice, % teaspoon salt, 
1 tablespoon Worcestershire sauce, % cup butter. 

Boston Cook Book. 

TOMATO SAUCE NO. I. 

1 large cup stewed tomato or the same quantity of the fresh 
fruit cut up fine, 1 tablespoon flour, 1 tablespoon butter, 1 table- 
spoon sugar, 3 whole cloves, 3 whole allspice, salt and pepper to 
taste; stew the tomato if fresh 20 minutes, with the spices; if al- 
ready cooked, thoroughly heat; rub through a wire sieve (the sieve 
should be fine enough to hold the seeds) ; add sugar, salt, pepper 
and lastly the flour and butter rubbed to a cream together ; boil up 
hard for a moment, stirring all the time, and serve. 

TOMATO SAUCE NO. II. 

To 1 qt. tomato stock add 6 or 8 whole cloves and 1 moderate 
sized onion sliced; let boil slowly % hour; then strain; add good 



SAUCES. 



55 



sized piece of butter, rubbed into enough flour to thicken, adding 
salt and pepper to taste. Mrs. N. C. Allen. 

WHITE SAUCE (See Cream Sauce). 
WORCESTERSHIRE SAUCE. 

A patent preparation sold by grocers. 



THE WARREN COOK BOOK. 



POULTRY AND GAME 

Mrs. L. G. Noyes 

Poultry includes all domestic birds suitable for food, except 
pigeon and squab, examples : — Chicken, fowl, turkey, duck, goose, 
etc. Game includes such birds and animals suitable for food as are 
pursued and taken in field and forest; examples: — quail, partridge, 
wild duck, plover, deer, etc. The flesh of game, with the exception 
of wild duck and wild geese is tender and contains less fat than 
poultry and is of fine flavor. Game meat is of dark color, partridge 
and quail being exceptions, and is usually cooked rare. 

The great secret of cooking game is constant basting, it should 
be under done, red in the middle, full of gravy, but not raw. 

BOILED FOWL. 

Dress, clean and truss a fowl; tie in a piece of cheesecloth, oth- 
erwise scum will settle on skin and discolor it; place in kettle half 
surrounded with boiling water; cover; cook slowly until tender, 
turning occasionally; add salt the last hour of cooking; serve with 
egg, oyster or celery sauce. 

ROAST CHICKEN. 

When the chicken is nicely dressed fill it with a dressing made 
as follows: Take enough stale bread to fill the chicken and cut in 
very fine pieces; then put in a spider with 2 tablespoons of butter 
and brown slightly; when cool enough not to cook the egg, mix 3 
eggs and enough milk to moisten nicely; pepper and salt to taste, 
and for those who desire it, sage is an improvement ; put in the oven 
and roast until tender ; baste often. Mrs. D. D. Reed. 

BROILED CHICKEN. 

Dress for broiling; sprinkle with salt and pepper and place in 
a well greased broiler; broil 20 minutes on a clear fire, turning so 
that all parts may be equally browned. The flesh side must be ex- 
posed to the fire the greater part of the time, as the skin side will 
brown quickly. Chickens are so apt to burn while broiling that 
many prefer to partially cook in oven; place chicken in dripping- 
pan, skin side down; sprinkle with salt and pepper; dot over with 
butter; bake 15 minutes in hot oven; then broil to finish cooking. 

MARYLAND CHICKEN. 

Dress, clean and cut up chicken ; sprinkle with salt and pepper ; 
dip in flour, egg and crumbs; place in a well greased dripping-pan 



POULTRY AND GAME. 



5? 



and bake 20 minutes in a hot oven; basting often after first 5 min- 
utes of cooking with % cup melted butter; serve with cream and 
mushroom sauce. Miss Farmer. 

PRESSED CHICKEN. 

An old chicken may be used for this. Place over a moderate 
fire and simmer gently until the meat falls from the bones; add 1 
teaspoon salt when about half done. When done take the meat 
from the bones and cut into small pieces; put the skin and bones 
back into kettle and boil until the liquor is reduced to 1% pts. ; 
then strain and season to taste with salt and pepper; mix this with 
the chicken; pour the whole into a mould and stand in a cold place 
over night. A light weight may be placed on top to press it to- 
gether. Mrs. Rorer. 

NOTE — 1 pound veal to 6 pounds chicken will insure a com- 
pact loaf. 

CHICKEN TERRAPIN. 

Melt 3 tablespoons butter, 2 tablespoons flour, % teaspoon salt, 
a little pepper; add gradually 1 cup sweet milk; stir until it thick- 
ens ; then add 1% cup cooked chicken, cut fine, the yolks of 2 hard- 
boiled eggs also cut fine, the whites cut in % inch pieces; cook 2 
minutes longer and serve on toast. E. Detlefs. 

CHICKEN SMOTHERED IN MUSHROOMS. 

Split 2 well grown, tender fowls down the back; place them 
breast upwards in a dripping pan ; pour over them a large cupful of 
boiling water in which has been melted 2 tablespoons butter; cover 
closely and roast in a steady oven until they are tender all through 
and a light, even brown, about 1 hour is required; baste at least 
every 10 minutes ; the two last times with clear butter ; dish ; keep 
hot while you make the gravy; use browned flour to thicken it and 
add 1 small can mushrooms, cut up, each in three pieces; pour 
over the fowls and serve. Mrs. Mark Jamieson. 

CHICKEN a la PROVIDENCE. 

Prepare and boil a chicken following recipe for boiled fowl. 
The liquor should be reduced to 2 cups and used for making sauce 
with 2 tablespoons each butter and flour, cooked together; add to 
sauce % cup each of cooked carrots (cut in small pieces) and green 
peas, 1 teaspoon lemon juice, 2 eggs, salt and pepper; place chicken 
on hot platter; surround with sauce. Mrs. L. G. Noyes. 

CAPONS. 

A caponed chicken is drawn, cleaned and singed in the same 
way as a common chicken. It may be roasted or boiled or stuffed 
with truffles, according to the recipes given for turkey. A capon 
thus prepared makes a very recherche dish. 



36 



THE WARREN COOK BOOK. 



CRANBERRY DUMPLINGS. 

1 qt. cranberries, 1 pt. sugar, 1 pt. Water. When berries come 
to a boil add the dumplings boil 20 minutes without uncovering. 

DUMPLINGS. 

1 pt. flour, 2 teaspoons baking powder, y 2 teaspoon salt, 1 cup 
milk; drop 1 tablespoon in a place on top of berries. Serve with 
chicken or turkey. Mrs. G. B. Nesmith. 

CREAMED CHICKEN. 

If year-old fowls, steam until tender, using the liquid for bast- 
ing; cut up the chicken, using only choice pieces, or if used, bone 
and fill the backs with the bits of meat; bone the first joint, if 
used; lay all into a dripping pan and cover enough to keep it from 
browning; make an uncooked sauce of flour, water and butter, sea- 
soned highly, the thickness of cream, and baste the chicken until 
tender; then sprinkle thickly with flour and let it brown, turning 
the pieces over in the sauce so that both sides will be nicely 
browned. 10 minutes before serving, pour in as much cream as 
will make the gravy the right thickness and keep turning the 
chicken in the gravy until ready to serve; after taking up the 
chicken, if the gravy is thick, thin with cream or water and 
strain, after cooking it up well. Serve the gravy separately. 

Mrs. B. W. Rogers. 

CREAMED CHICKEN. 

Two 3-pound chickens or one 4-pound, 1 can mushrooms ; boil 
chicken and pick up as for salad; blend 4 large tablespoons butter 
with 5 even tablespoons flour; heat 1 qt. cream; add hot cream to 
butter and flour; stir until thickened; season with salt and pepper 
to taste; cook sauce and add to chicken and mushrooms; put into 
dish to bake and cover the top with bread crumbs and bits of but- 
ter ; bake 30 minutes ; serve in timbales, with a teaspoon of 
whipped cream on top when served. Mrs. C. E. Bell. 

CREAMED (COLD) CHICKEN (See Chafing Dish). 
CHICKEN PIE. 

Cook chicken, having 4 cups broth; to broth add 3 tablespoons 
butter, 3 tablespoons flour and a little pepper; reserve some of 
gravy for gravy dish, putting remainder over chicken. 

CRUST. 

2% cups flour, y 2 teaspoon salt, 2 teaspoons baking powder, 2 
tablespoons butter; rub butter lightly into the flour; 1 egg well 
beaten, in which you add 1 cup milk; then add to flour, either 
drop in or roll out and put in pan. Will bake in about % hour. 

Mrs. James Roy. 



POULTRY AND GAME. 



59 



CHICKEN PIE. 

Boil 2 medium sized chickens ; season well with butter, pepper 
and salt; cut in small pieces and place in a 4 qt. pan; then add 1 qt. 
sweet cream; cover with a crust made the same as for baking 
powder biscuit, only mixed with cream, instead of milk; if sour 
cream is taken use 1 teaspoon soda instead of baking powder ; salt 
crust a little; bake % of an hour. Mrs. F. H. Rockwell. 

CHICKEN GUMBO. 

2 boxes of gumbo cut up, 6 hard crabs, boiled and picked, 1 
chicken and 1 slice ham, (both cut in pieces), 3 ears corn cut off, 
3 tomatoes, peeled, 3 onions. Boil three hours slowly. Gumbo is 
to be sliced up small and put in 1 hour before serving; cook in 
porcelain pot to prevent it turning black. 

Mrs. G. M. Tybout. 
CHICKEN en CASSEROLE. 

1 chicken, 1 carrot, 1 qt. boiling water or stock, 1 teaspoon salt, 
1 small onion, 1 saltspoon pepper; cut vegetables and place in cas- 
serole with chicken on top; add water or stock and bake uncovered 
in a hot oven for y 2 hour; when chicken is nicely browned, add 
salt; cover the dish and bake slowly for 1 hour longer. 

Rabbits, hares and all so-called inferior pieces of meat may be 
cooked en casserole the same as chicken. 

CHICKEN (FRICASSEED). 

Joint the chicken; put in kettle of boiling water (enough to 
nearly cover) ; boil rapidly for 5 minutes ; then gently until tender. 
A "spring chicken" will cook in from 1 to 2 hours, a fowl may re- 
quire more than 3 hours; season with salt, pepper and butter the 
last % hour. Just before serving, add hot milk or cream, and 
thicken with flour and milk made into smooth paste; cover a plat- 
ter with hot baking powder biscuit; split in two; pour over the 
chicken and serve. 

CHICKEN (FRIED). 

Cut chicken as for a fricassee ; dredge each piece with salt, pep- 
per and flour; fry slowly in bacon drippings or butter. If young, it 
will fry in % of an hour. Mrs. Rorer. 

CHICKEN HASH. 

A few green peppers, same of onions, chopped fine; brown in 
a little butter, a teaspoon flour, cup of cream, a little salt, breast of 
1 chicken, chopped fine, and add to above. Put in baking dish; 
sprinkle with bread crumbs and brown. Mrs. Messerly. 



40 



THE WARREN COOK BOOK. 



SCALLOPED CHICKEN. 

1 chicken, 1 can mushrooms, 3 or 4 sweetbreads cut into small 
pieces; mix until quite soft with white sauce; season with salt and 
pepper, Worcestershire sauce and a little onion; cover with bread 
crumbs ; drop bits of butter over the top and brown in the oven. 

White Sauce. 

1 pt. milk, 3 tablespoons flour, 1 tablespoon butter; when the 
sauce is thick enough break an egg into it and mix thoroughly. 

Mrs. J. B. Morgan. 

DUCKS. 

Ducks to be good must be young and fat, the lower part of the 
legs and webbing of the feet soft, the under bill, if the duck is 
young, will break easily. 

ROAST DUCK. 

Prepare the same as roast chicken and make a stuffing from 1 
cup bread crumbs, 1 teaspoon sage, 1 small onion cut fine, 1 large 
tablespoon butter, 1 teaspoon salt, % teaspoon pepper; serve with 
green peas and apple sauce. Ducks may also be stuffed with potato 
stuffing. 

ROAST WILD DUCK. 

Place on a rack in dripping pan; sprinkle with salt and pepper 
and cover breast with 2 very thin slices of fat salt pork; bake 20 to 
30 minutes with fat in pan. Wild duck should be stuffed with ap- 
ples pared and cut in pieces, and 3 small onions to improve flavor 
of duck; neither apples nor onions are to be served. If a stuffing 
to be eaeten is desired, cover pieces of dry bread with boiling water, 
as soon as bread has absorbed water ; press out water ; season bread 
with salt and pepper, melted butter and finely chopped onion. 

RED HEAD DUCK ROASTED. 

In drawing the birds, cut a lengthwise slit over the crop ; after 
the windpipe and appendages have been removed and the duck ca^- 
fully washed and wiped with salt water, pass the head through this 
opening into the duck and pull it through the opening made ir 
drawing between the drumsticks ; skewer the head in place, salt, if 
desired, set in a very hot oven and let cook from 18 minutes, for 
very rare, to 40 minutes for well done ; baste two or more times 
with butter melted in hot water. B. C. S. M. 

! ROAST GOOSE. 

The goose should not be more than 8 months old; the fatter 
the more tender and juicy the meat. A goose 4 months old is the 
choicest; kill at least 24 hours before cooking; cut the neck close 
to the back; beat the breastbone flat with the rolling pin; tie the 



POULTRY AND GAME. 



4-1 



wings and legs securely and stuff with the following mixture : 3 pts. 
bread crumbs, 6 ounces butter or part butter and part salt pork, 2 
chopped onions, 1 teaspoon each of sage, black pepper and salt. 
Do not stuff very full, and stick openings firmly together to keep 
flavor in and fat out. If the goose is not fat, lard it with salt pork, 
or tie a slice on the breast ; place in a baking-pan with a little water 
and baste frequently with salt and water (some add onion and 
vinegar) ; turn often so that the sides and back may all be nicely 
browned; when nearly done baste with butter and a little flour; 
bake 2 hours, or more, if old ; when done take from the pan ; pour 
off the fat, and to the brown gravy left add the chopped giblets 
which have previously been stewed till tender, together with the 
water they have been boiled in ; thicken with a little flour and butter 
rubbed together; bring to a boil and serve with currant jelly; apple 
sauce is a proper accompaniment to roast goose. Mrs. J. H. S. 

POTATO STUFFING. 

2 cups hot mashed potatoes, 1*4 cups soft stale bread crumbs, 
V± cup finely chopped salt pork, 1 finely chopped onion, % cup but- 
ter, 1 egg, 1% teaspoons salt, 1 teaspoon sage; add pork and onion 
last. Miss Farmer. 

GOOSE STUFFED WITH SAUERKRAUT. 

Fill goose with sauerkraut; sew it up; place in a large kettle; 
cover with about 2 qts. sauerkraut; cover the whole with boiling 
water and cook 3 hours ; at the end of this time take out the goose ; 
place in baking pan; baste with melted butter; dredge the breast 
thickly with flour; put it in a quick oven until a nice brown (about 
1 hour) ; serve in a bed of the boiled sauerkraut. 

BROILED GROUSE. 

Split down the back and lard the breast ; season inside and out 
with salt and pepper; place in a pan and cover closely with another 
pan inverted; place in oven and allow to remain 20 minutes, after 
which place on broiler and brown ; allow a good sized piece of but- 
ter for each bird; melt in pan which came from oven, and pour 
over birds. Mrs. A. D. Wood. 

GROUSE LARDED. 

Lard breast and insert 2 lardoons in each leg; truss and place 
on trivet in shallow pan; rub with salt; brush over with melted 
butter; dredge with flour and surround with trimmings of fat salt 
pork ; bake % hour in a hot oven, basting 3 or 4 times ; serve on hot 
buttered toast. Mrs. L. G. Noyes. 

GROUSE AND CHESTNUT STUFFING. 

Stuff with a chestnut stuffing; lard the breast and legs; cover 
with pieces of salt pork and bake % of an hour in hot oven. 

Mrs. L. G. Noyes. 



42 



THE WARREN COOK BOOK. 



SQUABS. 

Squabs are at their best when the flesh is pinkish and the birds 
short and fat, with soft legs and feet. When the flesh turns dark, 
they are squabs no longer. Young pigeons are good eating; broil- 
ing is the most popular method of cooking squabs. 

HOT PIGEON PIE. 

Bone the pigeons and brown them in hot butter ; make a stew of 
them. When the birds are tender, pour the stew into a deep pan 
lined with pie paste ; cover with a sheet of pie paste in which a few 
holes have been cut in the center; bake 30 minutes. 

BROILED PIGEONS. 

Split the birds down the back; lard with small strips of fat 
pork; place on a broiler and broil over a moderate fire for % of 
an hour; serve on hot buttered toast. . 

ROAST QUAIL. 

Dress and truss each bird ; dust with salt, pepper and flour and 
place on a slice of bread in a roasting pan; cover each one with a 
thin slice of salt pork and cook in a hot oven about 20 minutes; 
garnish with toast points and serve with Brown Sweetbread Sauce. 
To 1% cups of rich, brown sauce, add % sweetbread cut in pieces. 

BROILED QUAIL. 

Split down the back; lard the breast and broil the same as 
woodcock. 

PANNED RABBIT. 

Clean and cut into halves as in Fricassee of Rabbit; place in 
a baking pan; spread lavishly with butter; dust with salt and pep- 
per and bake in a quick oven 1 hour, basting every 10 minutes. 

Mrs. Rorer. 

SQUIRRELS. 

Squirrels may be fricasseed, broiled and panned precisely the 
same as rabbits. 

BELGIAN HARE a la MARYLAND. 

Separate at joints ; sprinkle with salt and pepper ; roll in flour 
egg and bread crumbs ; dispose in a well oiled dripping pan ; bake 
in hot oven about % hour; baste frequently after the first five min- 
utes with bacon fat. 

FRICASSEE OF RABBIT. 

Dress the rabbit; wipe well inside and out with a wet cloth; 
then dry; cut down, splitting it into halves; then cut each into 4 
pieces; finish the same as Fricassee of Chicken. 



POULTRY AND GAME. 



43 



YOUNG HEN TURKEY. 

Young hen turkeys are best for roasting; the legs should be 
black, the skin white, the breast broad and fat, and the shorter the 
neck the better. In the legs of fowls are ten or more tough ten- 
dons, which in cooking, particularly in roasting, become hard and 
bony. In turkeys these tendons are especially large and objection- 
able, but if these be drawn and the leg skewered close to the body, 
to avoid drying, the drumstick becomes almost equal in tenderness 
and delicacy to the second joint, a thing greatly to be desired by 
all those who enjoy the rich, dark meat of the fowl. 

ROAST TURKEY WITH GIBLET SAUCE. 

Clean and prepare exactly the same as Roast Chicken, using 
double the amount of stuffing and roasting 15 minutes to every 
pound. 

GIBLET SAUCE. 

Pour off liquid in pan in which turkey has been roasted; from 
liquid skim off 6 tablespoons ; return fat io pan and brown with 6 
tablespoons flour; pour on gradually 3 cups stock in which giblets 
have been cooked; add giblets finely chopped; cook 5 minutes. 

ROAST TURKEY WITH OYSTER STUFFING. 

For a turkey weighing from 8 to 10 pounds, allow one loaf of 
stale bakers' bread, 1 qt. oysters, 1 lemon, 2 roots celery and Vi 
pound butter. It is taken for granted that the turkey is thorough- 
ly cleaned and wiped dry before putting the stuffing in; crumble 
bread until very fine ; season with pepper and salt ; drain oysters, 
setting the liquor aside; now take a very sharp knife and peel off 
the outer rind of the lemon, being careful not to have any of the bit- 
ter and tough white skin left on; cut the peel in very small bits; 
chop the white part of the celery very fine, adding butter and juice 
of lemon; stir until thoroughly mixed; then proceed to stuff body 
and crop. A turkey of the size spoken of requires at least 2 hours 
baking, and should be basted frequently; the liquor of the oysters 
should be put in the pan when the pan is first set in the oven and 
this is to be used in basting. The giblets should be chopped fine 
and cooked in a basin on the top of the stove and when the gravy 
is made, add them to it. Mrs. Fred Sill. 

CHESTNUT STUFFING. 

3 cups French chestnuts, % cup butter, 1 teaspoon salt, % tea 
spoon pepper, % cup cream, 1 cup cracker crumbs ; shell and blanch 
chestnuts ; cook in boiling salted water until soft ; drain and mash, 
using a potato ricer; add butter, salt, pepper, cream and cracker 
crumbs. 



44 



THE WARREN COOK BOOK. 



TURKEY DRESSING. 

2 loaves stale bakers' bread; cut in slices and toasted and but- 
tered well; then moisten slightly with boiling water; then chop fine; 
add pepper, salt and poultry seasoning, and 2 teaspoons baking 
powder and 2 eggs last. Mrs. C. H. Meacham. 

WILD TURKEY. 

Make a stuffing from 2 cups stale bread, ^4 pound salt pork, 
chopped fine, 1 teaspoon salt, % teaspoon pepper ; mix well together ; 
stuff the body of the bird ; truss ; place in baking pan ; cover the 
breast with thin slices of fat pork; put % cup water in pan and 
bake in a quick oven 15 minutes to every pound; after one hour, 
cool the oven slightly; put 1 teaspoon salt in the pan, and baste 
with melted butter every 10 minutes at first, afterwards with its 
own gravy. Mrs. Rorer. 

SADDLE OF VENISON. 

Wipe the venison well with a towel dipped in warm water ; lard 
thickly with salt pork; place on a rack in dripping pan and roast 
in hot oven 15 minutes to every pound, basting every 10 minutes at 
first with melted butter and aftterwards with its own drippings: 
when half done, season with 1 teaspoon salt and a few dashes of 
black pepper ; add 2 tablespoons flour to the fat in the pan in which 
it was roasted; stir until brown; add 1 pt. good stock; stir con- 
stantly until it boils; take from fire; add salt and pepper to taste, 
and 1 tablespoon currant jelly and water cress ; cover with buttered 
paper while roasting to prevent juice drying out. The shoulder 
may be roasted the same way. 

VENISON STEAKS. 

May be broiled and served the same as beefsteak with a simple 
dressing of salt, pepper and butter. Venison should always be 
cooked rare. 

BROILED WOODCOCK. 

Split down the back; lard the breast with fat salt pork and 
broil; have ready small pieces of buttered toast; lay each bird on a 
piece of toast, breast side down, and season with salt, pepper and 
bits of butter, just breaking the bone a little so seasoning will pene- 
trate; then turn over and season top with salt, pepper and butter; 
set in oven a moment before serving ; serve currant jelly with wood- 
cock. Mrs. A. D. Wood. 

ROAST WOODCOCK. 

Split down the back; lard the breast with fat, salt pork; place 
birds in baking pan with a square of toasted bread under each bird ; 
put them in hot oven; roast 35 minutes, basting every 5 minutes, 



POULTRY AND GAME. 45 



the first time with melted butter and afterwards with the gravy 
in the pan. Mrs. L. G. Noyes. 

REED BIRDS. 

May be prepared same as wood cock, broiled or roasted 15 min- 
utes. 



46 



THE WARREN COOK BOOK. 



EGGS 

Mrs. Ralph Stone 

" There is a best waj' of doing everything, even if it be to boil 
an egg." — Emerson. 

BAKED EGGS. 

Butter a baking dish and line with bread crumbs ; break in the 
required number of eggs; cover with grated cheese or not as pre- 
ferred; season with butter, pepper and salt; cover with bread 
crumbs and place in hot oven until whites are "set." 

Mrs. John Siegfried. 

BAKED EGGS. 

Butter a deep plate thoroughly; add a little salt and pepper; 
break in the eggs and immerse them with sweet cream ; put into 
the oven and bake 5 minutes or till the egg is "set." Ready for 
the table. Mrs. W. V. Hazeltine. 

BOILED EGGS. 

Put them in cold water and when it has boiled the eggs will be 
done, the whites being soft and digestible, as they are not when 
put on in boiling water. Jennie Halliday. 

SOFT BOILED EGGS NO. II. 

Place the eggs in boiling water, 1 qt. for 3 eggs ; remove from 
the stove and let stand covered from 7 to 10 minutes. 

Mrs. Richards. 

EGG BALLS. 

Boil any number of eggs you wish 10 minutes; drop in cold 
water ; when cold, peel and cut egg in two, lengthwise ; remove yolks 
and stir to a paste; stir in thoroughly the white of 1 egg; season 
with pepper and salt ; stir again ; form into balls the size and shape 
of a walnut; roll in flour and fry brown in hot butter; then place 
1 ball in each half of white. 

BE AURE GARDE EGGS. 

Make cream dressing as for creamed chicken; chop white of 6 
hard boiled eggs and add to dressing. Have ready 4 slices of 
toast, which should be covered with this dressing. Put yolks of 
eggs through potato ricer and place on top of each slice. A little 
chopped parsley adds to the appearance of this dish. 

Mrs. C. W. Jamieson. 
BAKED EGGS WITH CHEESE. 
Make a pint of white sauce from 2 tablespoons each of buttei 
and flour and 2 cups of milk, and while it is scalding hot, stir into 



EGGS. 



it a heaping tablespoon of grated cheese. Have ready 6 hard 
boiled eggs, coarsely chopped; put these into the sauce; season 
with salt and pepper to taste; let all become hot and turn into a 
baking dish. Over the top sprinkle fine bread crumbs and another 
tablespoon of grated cheese, and brown in the oven. 

Mrs. E. R. Allen. 

EGGS CURRIED (See Chafing Dish). 
EGGS WITH CHEESE. 

For 5 eggs use 2 tablespoons grated cheese, 1 tablespoon butter, 
salt and pepper to taste ; melt the butter ; add the eggs ; then the 
cheese, stirring until thick and smooth in a chafing dish. 

EGGS BAKED WITH TOMATOES. 

Select round tomatoes of uniform size ; cut off the stem ends 
and take out enough of the pulp to leave a space as large as an 
egg; sprinkle the inside with salt and pepper; drop into each an 
egg; place the filled tomatoes in a baking dish with a little hot 
water and bake about 15 minutes or until the eggs are set, and the 
tomato is a little softened; serve on rounds of bread, browned in 
butter. 

DEVILED EGGS. 

Boil as many eggs as are needed for 20 minutes ; when cool 
enough to handle cut in halves lengthwise ; extract the yolks and 
rub these to a paste with a little melted butter, some cayenne pep- 
per (or white pepper, if preferred), a little salt, and just a dash of 
vinegar; fill the whites with this and serve on a platter garnished 
with parsley. Mrs. D. L. Gerould. 

DEVILED EGGS. 

Boil 6 eggs- 20 minutes ; put into cold water ; peel, cut in halves, 
slicing a little off one end so. that the egg will stand up ; remove the 
yolks ; rub them to a smooth paste with a little melted butter, cay- 
enne pepper, mustard and vinegar, with which fill the hollow in 
the whites ; serve in bed of white cabbage, sliced, or use as a gar- 
nish for meats. Jennie Halliday. 

EGG FONDUE. 

6 eggs, 2 heaping tablespoons of parmesan cheese, % teaspoon 
salt, 1 dash cayenne ; beat the eggs with a fork until light ; add the 
salt, pepper and cheese; put a tablespoon butter in a frying pan, 
when hot turn in eggs and stir until thoroughly cooked and smooth ; 
serve on squares of buttered toast. 

KENTUCKY EGGS. 

Bring y 2 pt. new milk to a boil and stir into it 6 eggs, not beat- 
en; cook slowly 2 minutes, stirring ocsasionally, salt to taste, dot 
with butter and serve on dry toast. Household. 



48 



THE WARREN COOK BOOK. 



EGGS FOR LUNCHEON. 

Boil some eggs 20 minutes; cut in halves iand lay on a platter; 
prepare a drawn butter gravy or cream sauce and pour over the 
eggs. Mrs. D. L. Gerould. 

OMELET. 

6 eggs, 1 tablespoon flour, 1 cup milk, a pinch salt, beat the 
whites and yolks separately; mix the flour, milk and salt; add the 
yolks; add beaten whites; have buttered spider very hot; put in; 
bake in a quick oven 5 minutes. Mrs. Hoffman. 

HAM OMELET. 

Make the same as plain omelet, and as soon as it begins to 
thicken, sprinkle over it 3 tablespoons finely chopped ham; roll and 
serve. 

PLAIN OMELET. 

3 eggs well beaten; stir into eggs about 1% teaspoons flour, 
beating it smooth ; then add a, little salt and a large tumbler milk : 
heat a spider or frying pan; melt in it a little butter to grease it 
well; pour in the omelet and bake in oven to a nice brown. 

Mrs. J. Gleave. 

TOMATO OMELET. 

Have ready as much tomato as would be required for the meal ; 
cook well and rub through a colander; season with butter, salt and 
pepper, a tablespoon white sugar; make a nice omelet of 5 eggs, 1 
cup milk; make in 2 rolls; lay on a platter and pour the tomato 
over it; send to the table hot. Mrs. E. Rogers. 

POACHED EGGS. 

Nearly fill frying pan with boiling water; add a little salt and 
vinegar; break eggs, 1 at a time, into wet saucer; slip from this 
upon surface of water; cook slowly 3 minutes; take up with per- 
forated skimmer; lay carefully upon buttered toast and serve im- 
mediately. 

PICKLED EGGS. 

Boil the eggs very hard; when cool cut in halves, lengthwise; 
sprinkle them plentifully with vinegar, to which has been added a 
little melted butter, pepper and salt. Jennie Halliday. 

POACHED EGGS WITH MUSHROOMS. 

Take 1 can mushrooms ; place in a sauce pan with a tablespoon 
butter; season with a teaspoon salt and pinch of white pepper; add 
2 drops lemon juice; cook 10 minutes; then thicken the sauce and 
prepare 10 poached eggs; pour the sauce on a platter; arrange the 
eggs around the dish; put the mushrooms in center and serve hot 
with toasti. 



EGGS. 



49 



SPANISH EGGS. 

Cover the bottom of an earthen baking dish with well seasoned 
tomato puree ; arrange on it poached eggs, leaving space to show red 
color; lay between the eggs whole small sausages already cooked, 
or sausages cut in inch lengths ; place a bit of butter on each egg 
and set dish in the oven to heat it only. 

STUFFED EGGS IN A NEST. 

Cut hard-boiled eggs in halves, lengthwise ; remove yolks and 
put whites aside ; mash yolks and add half the amount of chopped 
ham and enough melted butter or cream sauce to make of consist- 
ency to shape ; make in balls size of original yolks and re-fill whites. 
Form remainder of mixture into a nest and pour over 1 cup white 
sauce (see Meat Sauces). Sprinkle with crumbs and bake until 
crumbs are brown. Miss Kopf. 

SCRAMBLED EGGS. 

Beat 5 eggs slightly with silver fork; add % teaspoon salt, % 
teaspoon pepper, y 2 cup milk ; heat omelet pan ; put in 2 tablespoons 
butter, and when melted turn in mixture ; cook until of creamy con- 
sistency, stirring and scraping from bottom of pan. 

SCRAMBLED EGGS WITH TOMATO. 

Peel a large, firm tomato and chop it up small, with a bit of 
onion; put into a hot sauce pan with plenty of fresh butter; season 
to taste; stir until onion and tomato are thoroughly cooked; then 
pour in 4 well beaten eggs and stir quickly until the eggs are nearly 
set; serve on hot dish. 

EGGS AND TOAST. 

Make slices of milk toast and arrange on platter; use recipe 
for scrambled eggs, having eggs slightly underdone ; pour eggs over 
toast; sprinkle with 4 tablespoons grated cheese; put in oven to 
melt cheese and finish cooking eggs. 

EGGS ON TOAST. 

Toast several slices of bread; poach the number of eggs requir- 
ed ; butter the toast ; lay eggs nicely over the top ; moisten the toast 
with salted water in which the eggs are poached; serve hot. 

TO PRESERVE EGGS IN SALT AND LIME. 

To 1 pt. salt, add 1 pt. air-slacked lime; pour over it 3 gallons 
boiling water. When cold, pour off from dregs; place eggs in jar 
or tub on small end and cover with the lime. Have used success- 
fully for years. Mrs. J. A. Hawkes. 
TO PRESERVE EGGS IN LIQUID GLASS. 

To 16 qts. water, add 1 qt. liquid glass (some people prefer pro- 
portion 1 to 8). Boil the water and cool it before adding the 



50 



THE WARREN COOK BOOK. 



liquid glass. Do not wash the eggs. The eggs must be covered 
with the liquid. One-half this quantity of liquid covers 9 dozen 
eggs. Miss Alden. 



VEGETABLES. 



51 



VEGETABLES 

Mrs. J. W. Kitchen 

Many green vegetables contain materials physiologically suited 
to our needs ; better by far take iron as contained in vegetable foods 
than from a bottle. People who cut from their diet the succulent 
vegetables are continually taking drugs to bring about the neces- 
sary natural conditions which might always be produced by the 
judicious and regular use of green vegetables. 

Mrs. Rorer says: "All vegetables should be put over the fire 
to cook in actually boiling water. Green or top ground vegetables 
should have a teaspoonful of salt to each quart of water. Under- 
ground vegetables should be salted after they are tender." 

Mrs. farmer, of the Boston Cooking School, says all vegetables 
should be cooked in boiling salted water, except peas and beans, 
which should be salted the last half hour. When noted teachers 
thus disagree the modern cook may decide for herself and use salted 
or unsalted boiling water for cooking vegetables as "experience, the 
dear teacher," may dictate. 

ARTICHOKES. 

After washing well, soak in cold water % hour; boil in plenty 
of water with a little salt 1% hours; drain and serve with melted 
butter or slice into a dish and pour over vinegar. 

Mrs. A. Ruhlman. 
CREAMED ASPARAGUS. 

Use only the brittle part of the stalks ; wash and remove scales ; 
cook in boiling salted water 20 minutes or until tender, the heads 
will cook first, so pierce the stalk to see if tender; drain and place 
in a hot dish or on buttered toast and pour over cream or a sauce 
made as follows: 

Cream Sauce. 

Place in stew pan 1 tablespoon butter, 1 tablespoon flour; blend 
together over the fire ; add 1 cup milk ; stir until thick and smooth ; 
season with salt and pepper. Mrs. J. W, Kitchen. 

BAKED ASPARAGUS. 

Prepare as for creamed asparagus; when boiled tender, place 
stalks in buttered baking dish; pour over the creamed dressing; 
sprinkle lightly with bread crumbs and put in oven for 20 minutes. 

FRIED APPLES. 

"Wipe and halve 4 tart red apples; remove core; place in a hot 
skillet 1 tablespoon butter, y 2 cup boiling water and % cup sugar; 



52 



THE WARREN COOK BOOK. 



cover and let simmer for 10 minutes ; remove cover and brown on 
both sides. Mrs. TV". A. Mitchell. 

FRIED APPLES EL 

Pare, core and cut in halves good, tart apples ; lay in spider with 
a piece of butter the size of a walnut ; sprinkle over them % cup 
sugar; place in oven and fry until tender and nicely browned. 
"When dishing, slip a knife under each one and slide onto platter; 
serve hot, Mrs. Gr. P. Orr. 

A GOOD BOILED DINNER. 

■i hours before serving put meat in kettle of boiling water, 
(enough to little more than cover). "When it boils skim carefully; 
then let boil slowly. 1 hour before serving, add cabbage cut in 
quarters and turnips in slices, % hour later add whole potatoes. 
If corned beef is used no salt will be required; if fresh meat is 
preferred, season with salt and pepper when adding vegetables. 

AN OVEN DINNER. 

Into a warmed butter crock or casserole, place a layer of string 
beans or other fresh vegetable in its season; then a layer of pota- 
toes; let get hot and add a hot slice veal or beef steak, prepared as 
for "Steamed Veal" or "Round Steak en Casserole." Season each 
layer with salt and pepper; cover closely with an inverted crock or 
casserole cover; cook in a very slow oven 1 hour. 20 minutes before 
serving drop in dumplings (see Veal Pot Pie). 

Mrs. P. H. Adams. 

X. B. — Serve with above any baked dessert. 

BAKED PORK AND BEANS. 

1 pt. beans soaked over night ; put over fire and boil until soft- 
ened ; pour off water and add fresh from the teakettle ; take 2 or 3 
tablespoons molasses and a small piece of pork which has been 
standing in boiling water ; bake in same kettle without cover until 
done (about 5 hours) ; always add boiling water as needed while 
cooking. Mrs. J. 0. Parmlee. 

BOSTON BAKED BEANS I. 

Allow to every qt. of small white soup beans 1 pound of pickled 
pork; soak beans over night in cold water; in morning wash them 
well in a colander ; put them on to boil in cold water ; at the first 
boil drain the water off and cover them with fresh boiling ws^er; 
score the rind of the pork and put it in with the beans ; simmer the 
beans gently until the skin cracks; take out the pork and drain; 
put beans into a bean pot (an earthen pot or pipkin with a cover), 
almost bury the pork in the center of the beans; add 1 teaspoon 
salt to 1 pt. of the water in which the beans were boiled; pour 



VEGETABLES. 



53 



this into the pot and sprinkle with pepper ; pour over the top of the 
beans 1 large spoon of molasses; put on the lid; then bake in a 
very moderate oven for 6 or 8 hours. Mrs. Rorer. 

BOSTON BAKED BEANS II. 

Same as above except the addition of 1 teaspoon of mustard to 
3 tablespoons of molasses poured over the top. Claimed by some 
to be more digestible. Mrs. Kitchen. 

STRING BEANS. 

Remove strings and cut in pieces 1 inch long; cook in boiling 
water until tender; drain and pour over cream or a cream sauce; 
season with butter, pepper and salt. 

STRING BEANS, (GERMAN STYLE). 

"Wash and string beans; put in bottom of kettle 3 tablespoons 
butter ; cut into the butter 1 small onion or % of a large one and let 
cook a few minutes, stirring constantly; add beans and pour over 
boiling water; cook slowly until nearly dry; season with salt and 
pepper to taste; diced bacon is sometimes used in place of butter, 
when preferred. Mrs. R. Reese. 

LIMA BEANS. 

Soak 1 pound of lima beans one hour; cook slowly 2 hours, 
adding more water if necessary ; season with salt, pepper and table- 
spoon of butter. Mrs. R. H. Hall. 

BEETS. 

Growing beets will cook in 1 hour, but in the winter, beets 
should boil steadily 2 or 3 hours; when thoroughly done, peel and 
chop fine (or slice) ; put in hot dish and add 1 teaspoon sugar, 3 
tablespoons vinegar, a lump of butter, salt and pepper to taste. 

Mrs. 0. T. S. 

BEET RELISH. 

2 cups boiled beets cut in cubes, while hot mix with 2 tablespoons 
butter; season and pour over % cup vinegar and % cup cream; 
serve warm on a lettuce leaf. Lizzie Anna. 

BEET GREENS. 

Do not separate the tops from the roots; wash carefully, exam- 
ining every leaf; cook in boiling salted water until tender; drain 
in colander ; remove skin from roots ; cut coarsely ; place in hot dish ; 
add salt, pepper and butter size of a walnut; garnish with hard 
boiled eggs ; serve with vinegar. B. T. K. 

BRUSSELS SPROUTS. 

1 qt. sprouts, 1 teaspoon salt, % gallon water. Pick off all the 
dead leaves from sprouts; put them in cold water; let stand for 20 



54 



THE WARREN COOK BOOK. 



minutes; then place in boiling water; add salt and boil for 20 min- 
utes, or until tender ; drain in colander ; add drawn butter and serve 
hot. Mrs. Ralph Stone. 

BOILED CABBAGE. 

Cut off outside leaves; cut in quarters and remove stalk; let 
stand in cold water for 1 hour ; cook in boiling salted water from 1 
to 2 hours ; drain and serve or chop and season with salt, pepper 
and butter. (Many cooks add a small piece of salt or fresh pork 
or pork drippings to the kettle when boiling). 

CREAMED CABBAGE. 

Chop cabbage; boil in salted water until tender; add cream, 
butter, pepper and salt. 

CREAM CABBAGE, (WILTED). 

1 cup sour cream, 2 tablespoons sugar. 2 eggs, a little vinegar; 
scald the cream and eggs together and add vinegar to taste ; chop 
or slice the cabbage ; sprinkle with salt and pepper and wilt in the 
oven; then squeeze out the liquor from the cabbage and cover with 
the dressing. Mrs. D. L. Gerould. 

COLD SLAW I. 

Select solid head of cabbage ; slice very thin and place in cold 
water till crisp ; dry in a towel and sprinkle sugar, (salt and pepper 
if desired) and pour over *4 cup vinegar; toss with a fork and 
serve. 

COLD SLAW EL 

Cut cabbage very fine ; season with pepper, salt and sugar ; add 
vinegar enough to moisten all the cabbage and pour off any which 
may settle in the bottom of the dish; add enough whipped cream 
to dress it nicely; toss with a fork and serve. Mrs. J. Roy. 

COLD SLAW III. 

Cut the cabbage very fine, salt and pepper to taste ; take 1 cup 
of vinegar, scant cup of sugar and butter size of a walnut; boil a 
minute and add yolk of 1 large egg or 2 small ones beaten with 
cup cream; boil up once and pour over the cabbage while hot. 

Mrs. M. E. Richards. 
Same as above with the addition of 1 teaspoon mustard. 

Mrs. Whitcomb. 

FRIED CABBAGE. 

Slice the cabbage fine ; put in spider with enough water to cov- 
er and 2 tablespoons pork grease ; salt and pepper to taste ; let the 
water all boil out and fry in the grease until a nice brown. Just 
before serving, add vinegar to taste, if desired. 

Mrs. Jane Allen. 



VEGETABLES. 



55 



A NICE WAY TO COOK CABBAGE. 

After cooking the cabbage in salt water until tender, make a 
dressing as follows: Take a piece of butter the size of an egg, % 
cup vinegar, a teaspoon mustard, a teaspoon sugar; when boiled, 
stir in 1 well beaten egg ; pour over cabbage and boil up ; add 3 table- 
spoons of cream before taking from the fire. 

SCALLOPED CABBAGE. 

1 qt. chopped cabbage; boil 20 minutes; butter a baking pan 
and alternate layers of bread crumbs and cabbage ; season with pep- 
per and salt and pour over cream sauce or cream; bake 20 minutes. 

LADIES ' CABBAGE. 

Boil a firm, white cabbage 15 minutes; change the water for 
more from the teakettle; when tender drain and set aside until 
cold; chop fine and add 2 beaten eggs, a teaspoon butter, 3 table- 
spoons rich milk or cream; stir all well together and bake in a but- 
tered pudding dish until brown; serve hot. 

Mrs. Willis Cowan. 

STEWED CARROTS. 

Scrape and boil until perfectly tender; then chop fine; season 
with salt, pepper and butter ; just before taking up, pour over 1 cup 
of cream or milk and let come to a boil. 

Mrs. T. W. McNett. 

FRIED CARROTS. 

Boil until tender and chop; take V2 pound cold meat (ham is 
best) and 1 onion; chop up together fine; mix with the carrots; 
roll into balls; dip in eggs and fry in butter until a nice brown. 

Mrs. A. Ruhlman. 

FRIED CARROTS II. 

Slice lengthwise and boil until tender in salted water; drain 
and fry in butter until brown. 

CREAMED CAULIFLOWER. 

Remove leaves; cut off stalk; separate flowerets and soak 30 
minutes in cold salted water ; cook 30 minutes in salted water ; drain 
and dress with cream; let come to a boil and serve. 

Mrs. J. 0. Parmlee. 

BREADED CAULIFLOWER. 

Trim leaves and wash well a good sized cauliflower; put 1 tea- 
spoon salt in 4 qts. boiling water and add ^ cup flour. This will 
take away nearly all the odor and leave the cauliflower white ; boil 
cauliflower in this % hour ; drain so that no water is left in it ; pass 
through a colander; soak 1 pt. white bread crumbs in warm milk' 



56 



THE WARREN COOK BOOK. 



squeeze it well and pass through the colander; put in chopping 
bowl with the cauliflower ; add the yolks of 3 raw eggs, 1 tablespoon 
butter, y 2 teaspoon salt and 1 saltspoon pepper; mix well together 
and finish by adding the whites of 3 eggs beaten very stiff; mii 
again lightly; butter a quart mould; pour the puree into it; have a 
sauce pan of boiling water so as to come within % inch of top of 
mould; cook for 40 minutes; remove from water; place a warm 
plate over top of mould and turn it over. 

Cream Sauce. 

Put % tablespoon butter and % tablespoon flour in a sauce pan ; 
stir continually for 3 minutes over fire ; then pour in slowly stirring 
meanwhile % pt. boiled milk ; season with a saltspoon of salt and % 
saltspoon pepper and cook very slowly for a minute or until 
smooth; add % pt. rich cream and cook 4 minutes; remove from 
fire; add % tablespoon butter; when the butter is melted pour the 
sauce over the cauliflower. Mrs. A. R. Blood. 

BOILED GREEN CORN. 

Remove husks and silk; cook 10 or 20 minutes in boiling water 
and serve or cut from the cob and season with butter and salt. 
Some cooks leave the inner husks attached during the boiling. 

CORN FRITTERS. 

1 cup corn, 1 egg beaten, % teaspoon salt, a pinch of pepper, 
2 tablespoons flour, 1 tablespoon sweet milk, % teaspoon baking 
powder; mix all together and drop by spoonfuls on a well greased 
griddle of part butter and part lard; fry a delicate brown on both 
sides. Mrs. I. G-. Lacy and Mrs. S. E. Walker. 

CORN PUDDING NO. I. 

To 1 can chopped corn or same quantity of scored and scraped 
raw corn ; add 2 eggs slightly beaten, 1 tablespoon sugar, 1 teaspoon 
salt, Yg teaspoon pepper, 1% tablespoons butter and 1 pt. scalded 
milk; turn into buttered pudding dish and bake slowly 1 hour; cov- 
er for the first half hour. Mrs. J. W. Kitchen. 

BAKED CORN WITH CHEESE. 

Same as corn pudding ; cover with grated cheese and fine bread 
crumbs dotted with bits of butter; bake until brown. 

OLD SOUTHERN CORN PUDDING. 

iy 2 dozen ears corn, scored, then scraped from cob ; add salt 
and red pepper to taste, butter size of a small egg and 1 cup thick 
sweet cream ; butter a baking dish and add above mixture ; bake 
in a quick oven. Mrs. W. M. Lindsey. 



VEGETABLES. 



SMOTHERED CORN. 

Cut corn from the cob; put in frying pan with large piece of 
butter ; add salt and pepper ; cook 20 minutes, but adding no water, 
stirring occasionally. The steam will cook it if well covered; when 
done add a few tablespoons of cream if at hand. 

Mrs. Thomas. 

CORN FRITTERS. 

12 ears of corn scored, 3 eggs, 2 tablespoons flour, % teaspoor 
soda, 3 tablespoons milk, 1 tablespoon butter, pinch of salt; drop 
on greased pan or griddle and fry. Mrs. F. E. Sill. 

CUCUMBERS. 

Slice cucumbers into salted water for % hour. Just before' 
serving, season with salt, pepper and vinegar, (a few drops of onior 
juice may be added to the vinegar, or onions may be sliced with the 
cucumber) . 

CUCUMBERS AND ONIONS. 

2 onions, 4 cucumbers, % cup sour cream, % cup vinegar. 
Chop onions very fine ; pare and slice the cucumbers ; sprinkle with 
salt; cover with ice water and let stand 1 hour; drain; add onions; 
sprinkle with cayenne and dress with cream and vinegar mixed to- 
gether. Serve on lettuce leaves. 

FRIED CUCUMBERS. 

Dip slices of cucumbers into egg and bread crumbs and fry in 
butter or in hot fat until a nice brown. Mrs. Schermerhorn. 

STUFFED CUCUMBERS. 

Pare cucumbers ; cut in halves ; hollow the centers and let stand 
in cold water 30 minutes ; to the part scooped out add bread crumbs, 
pepper, salt and a grating of nutmeg ; put back in the shell and put 
small pieces of butter on top; place in a dish with a very little 
water or stock and simmer about 40 minutes or until brown. An. 
other stuffing: x /2 cup cucumber, y 2l cup nuts, beaten white of 1 
egg, salt and pepper. 

DANDELIONS. 

Carefully look over and wash thoroughly ; remove roots ; plunge 
into boiling salted water, (allowing 2 qts. water to a peck of dan- 
delions) ; cook nearly an hour or until tender ; season with salt, pep- 
per and butter; garnish with hard-boiled eggs; serve with vinegar. 

FRIED EGG PLANT. 

Pare and cut in slices % inch thick ; season sifted bread crumbs 
with salt and pepper; dip each slice in beaten egg; roll in crumbs 
and fry brown. Sarah E. Thomas. 



56 



THE WARREN COOK BOOK 



STUFFED EGG PLANT. 

Cook egg plant in boiling salted water for 15 minutes, cut off 
one end and remove the pulp with a spoon; put 2 tablespoons but- 
ter in a pan ; add 1 cup bread crumbs, y 2 tablespoon chopped onioc 
and the pulp (chopped) ; cook 5 minutes; season with salt and pep- 
per, and if necessary moisten with a little stock or water; cool 
slightly and add a beaten egg; re-fill egg plant; cover with but- 
tered bread crumbs and bake 30 minutes in a hot oven. 

As Taught in Boston Cooking School. 

Chopped walnuts or hickory nuts may be added to the stuffing. 

EGG PLANT WITH CHEESE. 

Alternate layers of sliced egg plant (boiled till tender) ; cream 
sauce and grated cheese, having crumbs and cheese on top ; bake 
until brown. 

HOMINY AS A VEGETABLE. 

The large hominy requires soaking over night and cooking all 
day and is best when served the following day. When nicely sea- 
soned with salt, pepper and butter it makes a most delicious winter 
vegetable and the oftener it is warmed over the better it is. 

Mrs. Rorer. 

LETTUCE (GERMAN). 

"Wash and arrange in a dish with 1 onion sliced, and sprinkle 
with salt, pepper and a little sugar; then take U cup vinegar and 
3 tablespoons sweet cream and pour over. Mrs. A. Rulilman. 

LETTUCE. 

Very nice when prepared as Cold Slaw II. 

BOILED MACARONI. 

Plunge % cup macaroni broken in inch pieces into 2 qts. boil- 
ing water with % tablespoon salt; boil 20 minutes; drain in col- 
ander and pour over cold water to whiten it as well as keep the 
sections from adhering; re-heat in cream and add salt. 

MACARONI AND CHEESE. 

Boil macaroni as above; then place layer in buttered pudding 
dish; sprinkle with grated cheese; repeat; pour over white sauce; 
cover with buttered crumbs and brown. 

MACARONI WITH TOMATO SAUCE. 

Same as macaroni and cheese ; except in place of white sauce 
use a tomato sauce. 

THE SHELL OF AN EDAM OR PINEAPPLE CHEESE. 

After all the cheese has been used fill the shell with boiled 
macaroni or spaghetti, in cream sauce ; stand on a piece of ciled 



VEGETABLES. 



59 



paper ; bake a few minutes in the oven and serve in the shell. There 
is just enough cheese imparted by the toasting of the shell to give 
the most agreeable flavor to the macaroni. If care is taken one 
shell will answer for 3 or 4 bakings. Mrs. Rorer. 

STEWED MUSHROOMS. 

Wash % pound mushrooms ; scrape stems and cut in slices ; peel 
caps and break in pieces; plunge all into 3 tablespoons melted but- 
ter; cook for 2 minutes; sprinkle with salt and pepper and dredge 
with flour ; add % cup hot water or stock ; simmer for 5 minutes and 
serve. 

CREAMED MUSHROOMS. 

Cook same as stewed mushrooms; instead of adding hot water 
or stock, add cream or cream sauce; serve on toast. 

ONIONS BOILED. 

Pare and boil whole about 15 minutes and turn off water; add 
more hot water, enough to cover and boil down to about 4 or 5 
tablespoons ; add salt, pepper and butter size of an egg and serve 
hot; add milk or cream, if desired. Mrs. D. Cowan. 

ESCALLOPED ONIONS. 

Take 8 or 10 good sized onions ; slice and boil tender ; lay them 
in a baking dish, putting bread crumbs, butter in small bits, pepper 
and salt between each layer until dish is nearly full ; cover top with 
bread crumbs and add 1 cup milk or cream; bake % hour, or until 
brown. 

ONIONS au GRATIN. 

Same as above. When baked, cover the top with a thick layer 
of grated cheese and return to the oven until melted and brown. 

FRIED ONIONS. 

Remove skins and slice; melt 2 tablespoons butter or drippings 
in skillet; add the sliced onions and % cup water; let boil away; 
then fry until tender, being careful not to burn; season with salt 
and pepper and serve. B. T. K. 

STUFFED ONIONS. 

Parboil large onions in enough salted boiling water to cover for 
10 minutes ; cool and remove centers ; mash the centers and mix 
with them finely chopped cold meat, stale soft bread crumbs and 
cream or melted butter enough to moisten; season with salt and 
pepper; fill the onion shells and place in buttered shallow baking 
pan and bake in a moderate oven until onions are tender. 

Mrs. M. A. Bliss. 



60 



THE WARREN COOK BOOK. 



OYSTER PLANT (SALSIFY). 

Wash, scrape and plunge in cold water to prevent discoloration ; 
cut in inch sections and boil until tender in salted water; drain; 
add cream or cream sauce, salt and pepper. 

OYSTER PLANT FRITTERS. 

Boil as above until tender; mash; season with salt and pepper; 
shape into little cakes and fry in butter till brown. 

Mrs. D. Cowan. 

BOILED PARSNIPS (MASHED). 

Wash and scrape ; cut in slices lengthwise ; boil in salted water 
mash fine; add a piece of butter size of an egg, salt, pepper and 
serve. Mrs. A. Ruhlman. 

PARSNIP CAKES. 

Cook same as above; shape in little cakes and fry brown in 
butter. 

FRIED PARSNIPS. 

Wash and scrape; cut in slices lengthwise; boil in salted water 
15 minutes; drain and place in a frying pan in butter. (Dip in 
egg and crumbs if desired) and brown. 

PARSNIP CROQUETTES. 

Wash and scrape as many parsnips as required; boil in water 
till tender; drain; mash fine; season with salt, pepper and butter; 
add a well-beaten egg and 1 tablespoon flour; roll into little cakes 
and dip in egg and cracker dust and fry in butter. 

Mrs. T. W. McNett. 

PARSNIP OYSTERS. 

Grate 3 large raw parsnips; add 2 beaten eggs, % cup sweet 
milk, salt, pepper, a little butter and flour enough for a thin bat- 
ter; fry on griddle in butter as pancakes. 

Mrs. Ollie McClelland. 
PARSNIP STEW. 

Cut about % pound pork in small pieces; put in a kettle and 
boil 1 hour; then add potatoes and parsnips cut in little pieces, % 
more potatoes than parsnips; boil another hour; keep plenty of 
water in so that it will not stick to the kettle. A very good dish 
in the spring when parsnips are fresh. Mrs. G. C. James. 

CREAMED PARSNIPS. 

Wash, scrape and cut in small sections, discarding the woody 
centers ; boil until tender in salted water ; drain and pour over cream 
or cream sauce ; season with salt and pepper and serve. 



VEGETABLES. 



61 



PEAS. 

Shell, wash and let stand in cold water for an hour; cook in 
boiling water until tender and very little water should remain at 
this point ; season with salt, pepper and butter ; add cream or cream 
sauce if desired. 

STUFFED PEPPERS. 

Cut a slice from the stem end of nice sweet peppers; remove 
the seeds and parboil 15 minutes; fill with equal parts ^ of cold 
chicken or veal and softened bread crumbs ; season with onion juice, 
salt and pepper; cover with buttered bread crumbs and bake 30 
minutes; serve on toast with a brown gravy. 

As Taught in Boston Cooking School. 

OTHER FILLINGS FOR PEPPERS. 

Rice and chicken, bread as for turkey stuffing, tomatoes and 
bread crumbs, creamed cauliflower with cheese, corn pudding, any 
cold chopped meat with bread crumbs ; macaroni and cheese. 

POTATOES. 

Never buy potatoes of a farmer without being assured they 
were raised on high ground. Low ground potatoes will not cook 
up mealy, nor will they become crisp when fried in deep fat. 

BAKED POTATOES. 

Select potatoes of uniform size ; wash with a vegetable brush 
and remove any bad spots; place in pan of cold water for an hour 
or two; bake in a moderate oven about 40 minutes or until tender. 
If the oven is too hot the skin will harden so that the steam from 
the center cannot escape, making the potato soggy. If the oven is 
not hot enough the effect will be the same. When done manipu- 
late the potatoes one by one in a napkin to make inside soft and 
flakey; serve in an uncovered dish. 

POTATOES BOILED. 

Clean thoroughly or peel very thin, potatoes of uniform size ; 
let stand in cold water an hour or two ; place in boiling salted 
water, (a teaspoon of salt to a quart of water) and boil until ten- 
der ; drain ; place on stove uncovered until dry and serve. 

BROWNED POTATOES. 

Prepare as for boiled potatoe? ; boil or steam 15 minutes ; then 
place in dripper where meat is roasting ; baste each potato and bake 
until tender and brown, basting if necessary. 

POTATO CAKES. 

"When sufficient mashed potatoes are left over, before putting 
them away to cool, make them into little flat cakes and when wanted 
fry in butter until brown. M. J. D. 



62 



THE WARREN COOK BOOK. 



CREAMED POTATOES. 

Cut cold boiled potatoes in little dice; add them to a white 
sauce (see Meat Sauces) ; keep at boiling point for 10 minutes and 
serve. Mrs. D. Cowan. 

POTATO CHIPS. 

Pare long potatoes; slice on vegetable slicer into cold water; 
let stand 2 hours, changing once ; take from water and dry between 
towels; fry in deep fat until brown, keeping in motion with a fork; 
drain on paper and sprinkle with salt. (Some think it an improve- 
ment to immerse the slices in boiling water for 3 minutes ; then dry 
in a towel before frying). 

DISKED POTATOES (FRENCH FRIED). 

Pare raw potatoes and cut in pieces lengthwise; soak in salt 
water 1 hour; fry in hot lard until tender and brown; drain on 
brown paper ; sprinkle with salt and serve. Mrs. G. P. Orr. 

ESCALLOPED (KENTUCKY) POTATOES. 

Pare several raw potatoes and slice thin; place in a dish in 
layers, sprinkling salt, pepper, a little flour and dots of butter be- 
tween each layer; add hot milk until it may be seen through top 
layer; bake 1% hours or until potatoes are soft. 

ESCALLOPED POTATOES n. 

Cut enough cold boiled or baked potatoes into tiny squares to 
fill a quart baking dish; butter the dish and put in a layer of the 
potatoes; sprinkle with salt, pepper, bits of parsley; dot with but- 
ter and cover with white sauce (see Meat Sauces) ; repeat until dish is 
full, omitting white sauce from top layer; dot the top liberally with 
butter; sprinkle with salt, pepper and crumbs, and pour over a cup 
of cream; bake 30 or 40 minutes or until a nice brown. 

Mrs. J. W. Kitchen. 
FRIED POTATOES. 

Slice cold-boiled potatoes into hot butter; season with salt and 
pepper and fry until browned, turning often. 

FRIED (RAW) POTATOES. 

Put raw potatoes through a meat chopper; put in a skillet 2 
tablespoons butter to 2 cups of the potato; when very hot add the 
potatoes; season with pepper and salt; turn often and cook 20 or 
30 minutes until browned through. Mrs. M. A. Bliss. 

HASHED BROWNED POTATOES. 

Place a tablespoon drippings in skillet. When hot, put in 2 
cups chopped cold boiled potatoes; pat down slightly with spoon; 
season with salt and dots of butter and cook slowly without stir- 



VEGETABLES. 



65 



ring for 10 or 15 minutes; loosen around edges and turn or fold 
over, like an omelet. With a wide knife remove to hot platter 
and sprinkle minced parsley on top. A little chopped onion may 
be added if desired. Mrs. L. W. Dennison. 

MASHED POTATOES. 

Put potatoes through a ricer or mash them well; add butter r 
salt and pepper and hot milk or cream enough to beat well. 

RICED POTATOES. 

Same as above; after beating well put through ricer again into 
hot tureen and send to the table. 

POTATO CASES. 

To 1 pt. mashed potatoes prepared as above, add 2 eggs and 
beat well; line small molds with the mixture; brush well with but- 
ter; then with fine bread crumbs; bake till brown; fill with any 
filling for patties. 

POTATO PUFF. 

2 cups mashed potatoes; stir in 2 tablespoons melted butter; 
beat with an egg beater to a white cream before adding anything 
else; then put in 2 eggs whipped very light and a cup of cream or 
milk, salt to taste. Beat all together and pour into a baking dish 
and bake in a quick oven till nicely browned. 

Mrs. W. V. Hazeltine. 

LYONNAISE POTATOES. 

Melt 2 tablespoons butter; season with salt and pepper; add 2 
cups sliced cold potatoes and cook until the potatoes have absorbed 
the butter, turning often, but do not allow them to brown; then 
add 1 tablespoon butter in which 1 tablespoon sliced onion has 
cooked for 5 minutes and when well mixed add % tablespoon finely 
chopped parsley. B. T. K. 

OAK HILL POTATOES. 

4 cold boiled potatoes, 5 hard-boiled eggs; put layer of pota- 
toes cut thin in a buttered baking dish ; sprinkle with salt and pep- 
per ; add a layer of eggs ; repeat and pour over the whole 1% cups 
white sauce and cover with buttered cracker crumbs; bake till 
crumbs are brown, about 20 minutes. Sauce : 3 tablespoons butter, 
3 tablespoons flour, iy 2 cups milk, % teaspoon salt and a dash of 
pepper. Mrs. H. A. Booth. 

SACKED POTATOES. 

Bake 6 potatoes as directed under baked potatoes ; remove from 
oven; cut off an end and scoop out the inside with a teaspoon; 
mash; add 2 tablespoons butter, salt, pepper and 3 tablespoons hot 



64 



THE WAKREX COOK BOOK. 



milk; then add whites of 2 eggs well beaten; beat till very light; 
re-fill skins and bake 6 or 8 minutes in very hot oven. These are 
very good without the eggs, if enough hot milk is added to beat 
well. B. T. K. 

SOUR POTATOES. 
Boil potatoes with skins on ; pare and slice while hot ; take % 
as many onions and slice very thin; then fry some pork and leave 
about 1 tablespoon of the grease in spider and turn a teacup of vin- 
egar in with it ; salt and pepper the potatoes and onions, well mixed 
together and turn into the grease and let heat through; serve hot. 

Mrs. Thompson. 

BAKED SWEET POTATOES. 

Prepare and bake as white potatoes. 

SWEET POTATO PONE. 

4 cups hot mashed sweet potato, 1 cup milk, 2 tablespoons gin- 
ger, 1 cup butter, 1 cup sugar, 1 orange rind and juice, % teaspoon 
salt. Cream the butter; add sugar; when creamy add remaining 
ingredients ; pour into a buttered pan and bake 1 hour in a moder- 
ate oven. Good Housekeeping. 

SWEET POTATO BALLS. 

To a pt. hot' riced or mashed sweet potatoes add 3 tablespoons 
butter, % teaspoon salt, a little pepper and 1 beaten egg. If too 
dry to shape into balls add a little hot milk; roll the balls in flour 
and fry in deep fat and drain on brown paper. 

As Taught in the Boston Cooking School. 

SWEET POTATO CAKES. 

Prepare as for mashed sweet potatoes ; shape into flattened balls 
and brown in butter (see white potato cakes). B. T. K. 

GLAZED SWEET POTATOES. 

"Wash and pare 6 medium sized sweet potatoes ; cook 10 min- 
utes in boiling salted water ; drain and cut in halves lengthwise ; put 
in buttered pan and baste with syrup made of % cup sugar, 4 table- 
spoons water and 1 tablespoon butter; bake about 25 minutes, bast- 
ing twice with remaining syrup. Mrs. E. E. Allen. 

SV7EET POTATO CROQUETTES. 

Follow recipe for Sweet Potato Balls, except to shape in cro- 
quettes. 

CANDIED SWEET POTATOES. 

Into a thick syrup of sugar and water, dip slices of cold boiled 
sweet potatoes ; place on buttered tin and brown in oven. 



VEGETABLES. 



65 



SWEET POTATOES a la CREOLE. 

Peel five large sweet potatoes and cut in halves the long way; 
put in a deep baking dish; cover with milk; add % teaspoon salt 
and a tablespoon each of butter and brown sugar ; wet % cup bread 
crumbs with a beaten egg; cover the potatoes with this and bake 
in a moderate oven about an hour. Mrs. Richards. 

RADISHES. 

Round radishes may be made attractive when cut to resemble 
tulips. After soaking in cold water, begin at the point and cut the 
skin % the length of the radish until 6 incisions have been made; 
slip a pointed knife under the point of each section and return the 
radish to cold water where the sections of skin will curl back as 
far as cut, resembling the tulip. 

BOILED RICE (JAPANESE STYLE). 

Wash carefully in 3 waters 1 cup rice, picking out all discol- 
ored grains and husks ; put at least 3 pts. boiling water and a table- 
spoon salt in a kettle. "When the water is bubbling, add rice and 
boil hard for 20 minutes; then test the grain, if tender turn into 
colander; rinse with hot water; drain and keep warm until ready 
to serve. 

SPANISH RICE. 

4 tablespoons rice, % can tomatoes, 1 large onion, 2 green sweet 
peppers, salt. Cook in double cooker 3 hours. L. E. Alden. 

STEAMED RICE. 

Wash 1 cup rice thoroughly and put in a double boiler contain- 
ing 1 qt. boiling water and a level tablespoon salt; steam 45 min- 
utes. 

SAUER KRAUT. 

Boil a piece of fresh beef or pork 1 hour; then put in the kraut 
and boil together 2 hours; add salt if necessary. 

SPINACH. 

Remove roots; look over carefully and discard all wilted 
leaves; wash in several waters. If very young and tender, put in a 
kettle or stew pan and heat gradually and cook slowly for 30 min- 
utes in its own juices. Old spinach better be cooked in boiling 
salted water uncovered to retain green color; drain, chop, re-heat 
and season with salt, pepper and butter ; garnish with slices of hard 
boiled eggs. 

SUMMER SQUASH. 

If very young and tender cut in halves and steam (or boil) 30 
minutes. If the skin has hardened, pare thinly; remove center and 
cook till tender; mash; season with butter, salt and pepper. 



66 



THE WARREN COOK BOOK. 



FRIED SUMMER SQUASH. 

Follow recipe for Fried Egg Plant. 

STEAMED WINTER SQUASH. 

Quarter ; remove center ; place in steamer with the skin side up ; 
steam 1 hour or until tender; scrape out the center; mash; season 
with salt, pepper and butter; if lacking in sweetness add less than 
a teaspoon of sugar. 

BAKED WINTER SQUASH. 

Cut squash in quarters or less ; remove seeds and stringy por- 
tion ; place in a dripping pan ; bake 2 hours or until soft ; remove 
from shell; mash and season with butter, salt and pepper. 

Mrs. J. 0. Parmlee. 

SUCCOTASH (STRING BEANS). 

String, wash and cut the beans in y 2 inch pieces : place in stew 
pan of boiling water and boil until nearly tender (30 or 40 minutes), 
then add corn cut from the cob, % more corn than beans, and con- 
tinue boiling slowly until both are tender at which time very little 
Water should remain in the pan; season with butter, salt and pep- 
per, 5 minutes before serving. Mrs. Dwight Cowan. 

SUCCOTASH (LIMA BEANS). 

% pound dried lima beans ; soak 1 hour in water ; boll 2 hours 
(slowlv) ; add 1 can corn ; season with salt, pepper and butter. 

Mrs. R. S. Hall. 

TOMATOES SLICED. 

Wipe; cover with boiling water; let stand 1 minute; remove 
skins and chill thoroughly; cut in % inch slices and serve. When 
ice is not at hand remove skins without the use of boiling water. 

BAKED TOMATOES. 

Prepare as for stuffed tomatoes ; add to the pulp an equal quan- 
tity of cracker crumbs; season with butter, pepper and salt ;..nd a 
little chopped onion; fill the shells; re-place the top slice and bake 
20 minutes in hot oven. M. J. D. 

FRIED TOMATOES I. 

Cut ripe tomatoes with, the skins on into slices 1 inch thick; 
salt and sprinkle sugar on both sides ; dredge with cracker crumbs ; 
lay in hot fat of equal parts of butter and lard; fry on both sides 
till brown; remove carefully to hot platter; pour sweet cream into 
the fat from which the tomatoes have been removed and boil 2 min- 
utes, stirring all the time and pour over the tomatoes on the plat- 
ter. Mrs. L. D. Wetmore. 



VEGETABLES. 



67 



FRIED TOMATOES II. 

Same as above without dressing. 

STEWED TOMATOES I. 

Boil 2 large tomatoes in 1 coffee cup water; season with salt 
and pepper to taste; when cooked add % cup cream and let come 
to a boil; crumb 2 slices of bread in a deep dish and add a piece 
of butter the size of a walnut; pour over the cooked tomatoes and 
serve when hot. Mrs. M. S. Ensworth. 

STEWED TOMATOES II. 

Wipe; pare; cut in pieces and cook slowly in stew pan for 20 
minutes, stirring occasionally; season with butter, pepper and salt. 

STEWED CANNED TOMATOES. 

1 can tomatoes, 1 cup water; boil 15 minutes; add 1 level tea- 
spoon salt, 2 teaspoons sugar, % teaspoon soda, a dash of pepper 
and 1 tablespoon butter; thicken if desired with a tablespoon flour 
made into a smooth paste with water. 

SCALLOPED TOMATOES. 

Cover bottom of a buttered baking dish with buttered cracker 
crumbs; add a layer of tomatoes peeled and sliced (or the solid 
part of a can of tomatoes) ; season with butter, pepper and salt, and 
cover with buttered crumbs; bake in a hot oven until crumbs are 
brown. Berta T. Kitchen. 

STUFFED TOMATOES. 

Wipe and remove thin slices from stem end of 6 medium sized 
tomatoes; take out seeds and pulp; sprinkle inside of tomato with 
salt ; invert and let stand % hour ; cook 5 minutes 2 tablespoons but- 
ter with % tablespoon finely chopped onion; add % cup finely 
chopped cold cooked chicken or veal, % cup stale bread crumbs, 
tomato pulp and salt and pepper to taste ; cook 5 minutes ; then add 
1 egg slightly beaten and cook 1 minute, and re-fill tomatoes with 
mixture; place in buttered pan; sprinkle with buttered cracker 
crumbs and bake 20 minutes in a hot oven. 

As Taught in the Boston Cooking School. 

ROAST TOMATOES. 

Cut a slice off the top of fine large ones; take out most of the 
inside; fill with a rich dressing as for roast chicken; re-place the 
top and place in a pan without water; roast in oven % of an hour 
or until done; sprinkle sugar "over and serve. Mrs. H. G. Eddy. 

STEWED GREEN TOMATOES. 

Peel and slice 5 or 6 green tomatoes; also 3 onions; put in 
spider with onions at the bottom with enough water to cook; 



68 



THE WARREN COOK BOOK. 



when done turn off water, if any remains; season with salt, pepper 
and butter the size of an egg and a little milk or cream. 

Mrs. T. W. McNett. 

FRIED GREEN TOMATOES. 

Slice tomatoes thin and cover with salt; let stand % hour; 
then dip in flour and fry in butter. Mrs. L. G. Noyes. 

TURNIP (MASHED). 

Early fall turnips will cook in 1 hour, but turnips in mid-win- 
ter require 2 or 3 hours. Pare, slice and boil until tender; drain; 
mash ; add salt, pepper, butter and % teaspoon sugar. Many cooks 
like to add a little cream. Serve very hot. 



SALAD DRESSINGS AND SALADS. 



69 



SALAD DRESSINGS AND SALADS 

Mrs. E. E. Allen 

Salads made of greens should always be served crisp and cold. 
The vegetables should be thoroughly washed, allowed to stand in 
cold or ice water until crisp, then drained and spread on a towel and 
set aside in a cold place until serving time. Dressings may be add- 
ed at table or just before sending to table. If greens are allowed 
to stand in dressing they will soon wilt. It should be remembered 
that winter greens are raised under glass and should be treated as 
any other hot house plant. Lettuce will be affected by a change 
of temperature and will wilt just as quickly as delicate flowers. 

Canned or cold cooked left-over vegetables are well utilized ir 
salads, but are best mixed with French dressing and allowed tc 
stand in a cold place 1 hour before serving. Where several vege- 
tables are used in the same salad they should be marinated separ- 
ately, and arranged for serving just before sending to the table. 

Meat for salads should be freed from skin and gristle, cut in 
small cubes, and allowed to stand mixed with French Dressing be- 
fore combining with vegetables. Fish should be flaked or cut in 
cubes. 

Where salads are dressed at the table, first sprinkle with salt 
and pepper; add oil and lastly vinegar. If vinegar is added before 
oil, the greens will become wet, and oil will not cling, but settle to 
bottom of bowl. 

To Marinate : — The word marinate used in cookery, means to 
add salt, pepper, oil and vinegar to a salad ingredient or mixture 
and let stand until well seasoned. 

BOILED DRESSING. 

1 teaspoon dry mustard in 1 tablespoon boiling water, 1 table- 
spoon sugar, 1 tablespoon melted butter, 1 saltspoon salt, 1 table- 
spoon flour, yolks of 3 eggs, % cup vinegar, cayenne pepper; beat 
the eggs ; add the rest of the ingredients except the vinegar and beat 
thoroughly; add the vinegar which has been heated, and cook all 
together in a double boiler until thick; add to taste whipped cream, 
when used. Mrs. C. T. Conarro, Mrs. W. J. Richards. 

BOILED DRESSING. 

4 tablespoons butter, 3 tablespoons flour, 1 tablespoon sugar, 1 
tablespoon salt, 1 heaping tablespoon mustard, a pinch of cayenne 
pepper, 1 cup milk, % cup vinegar, 3 eggs ; let butter get hot in a 
saucepan; add flour and stir until smooth, being careful not to 



THE WARREN COOK BOOK. 



brown; add the milk and boil up; place the sauce pan in another 
of hot water; beat eggs, salt, pepper, sugar and mustard together 
and add vinegar; stir this into the boiling mixture and stir to the 
consistency of soft custard. 

Mrs. "Will Hegerty, Mrs. E. E. Allen. 

BOILED DRESSING. 

1 tablespoon sugar, y 2 cup vinegar, 1 tablespoon flour, 2 eggs, 
or 4 yolks, % ! teaspoon mustard, % cup butter, y 2 teaspoon salt; 
mix dry ingredients ; add beaten eggs, vinegar and butter ; cook in 
double boiler until thick, and when cold add 1 cup cream, whipped. 

Miss Mary White, Mrs. Hilda Wood Jacobs. 

BOILED SALAD DRESSING. 

Beat yolks of 8 eggs until thick and lemon colored; drop 3 
tablespoons olive oil in slowly, beating continually; add % cup 
melted butter, % cup vinegar and juice of 1 lemon slowly; cook in 
double boiler until it coats a spoon; remove from range and sift 
in the following which have been thoroughly blended, 4 level tea- 
spoons salt, 1% tablespoons mustard, % teaspoon white pepper, % 
teaspoon red pepper, 3 tablespoons powdered sugar. This dress- 
ing should be thinned with whipped cream. 

Mrs. C. L. Clough. 

FRUIT SALAD DRESSING. 

Slightly beat 2 eggs in a bowl (richer if yolks of 4 eggs are 
used) ; add a little salt, cayenne pepper, dry mustard, 1 teaspoon 
sugar and % teaspoon cornstarch; mix until very smooth; heat i 
tablespoons mild vinegar; when hot drop little by little into the mix- 
ture in the bowl, beating all the time ; return to stove and stir until 
thick; remove from stove and add, while hot, 1 large tablespoon but- 
ter; beat until very light, and cool; when ready for use, add % pt. 
sream whipped very stiff, and stir into dressing. 

Mrs. Copeland. 

FRENCH DRESSING. 

% teaspoon salt, % teaspoon paprica, 2 tablespoons vinegar, 4 
tablespoons olive oil; mix in covered pan and shake till foamy. 

Mrs. James 0. Parmlee. 

LOBSTER SALAD DRESSING. 

4 eggs, 1 tablespoon sugar, 2 tablespoons butter, 1 of salt, 2 of 
vinegar, 1 of mustard; beat the whites of the eggs separately and 
add last; cook in a bowl set in a kettle of water. 

Mrs. Parker. 

OIL MAYONNAISE I. 

Have all ingredients and dishes cold, % teaspoon mustard, 1 tea- 
spoon salt, cayenne, yolks of 2 eggs, 3 teaspoons lemon juice, 1 cup 



SALAD DRESSINGS AND SALADS. 



olive oil ; mix dry ingredients ; add to beaten yolks ; then add a few- 
drops of oil, beating with an egg beater or wooden spoon ; then add 
alternately the lemon juice and remainder of oil, beating steadily 
until all has been added. (Lemon thins the mixture, oil thickens 
it). Do not allow it to get too thin as it is apt to curdle. If the 
dressing should curdle start with a fresh yolk, adding the curdled 
dressing to it slowly, and alternating it with some of the acid. Be- 
fore using thin mayonnaise with thick whipped cream. 

Mrs. Hilda Wood Jacobs. 

OIL MAYONNAISE II. 

2 cups best olive oil, yolk of 1 egg, juice of 1 lemon, y 2 teaspoon 
salt, % teaspoon mustard, % teaspoon red pepper; place a bowl in 
pan of ice water ; put egg, seasoning and strained lemon juice in bowl 
and beat together, (using Dover beater) ; then add oil slowly and 
beat rapidly. The result is a bowl of stiff Mayonnaise in 10 minutes. 

Flora B. Smith. 

QUICK OIL DRESSING. 

2 good sized tablespoons flour, % teaspoon mustard, 2 table- 
spoons olive oil ; rub to a paste ; add slowly 1 cup boiling water, % 
cup lemon juice or vinegar (or both) ; cook 5 minutes, stirring con- 
stantly; pour this into well beaten yolks of 2 eggs. When cool, 
(not cold) beat in 1 cup olive oil; pour rapidly and beat hard; then 
season to taste with about %teaspoon sugar, 1 teaspoon salt, (a lit- 
tle Worcestershire sauce and cayenne pepper, if desired) ; mix thor- 
oughly. Makes 1 pt. and keeps indefinitely on ice. Requires no 
cream. Mrs. J. F. Kitchen. 

SAUCE TART ARE. 

To % cup oil dressing, add 1 teaspoon each of chopped olives 
pickles, capers, parsley ; may use tarragon instead of lemon m dress- 
ing. Mrs. Hilda Wood Jacobs. 

SOUR CREAM DRESSING. 

Y2 cup thick cream, 3 tablespoons vinegar, 14 teaspoon salt, few 
grains pepper; beat cream until stiff; add other ingredients slowly 
beating all the time. C. L. A. 

APPLE AND CELERY SALAD. 

Take equal parts of crisp celery cut into lengths, and tart apples 
scooped from the skin and chopped rather fine. Both should be 
chilled thoroughly before mixing. At serving time sprinkle lightly 
with salt and toss them together. Use either French Dressing or 
Mayonnaise. Mrs. Siegfried. 

BANANA SALAD. 

Select small bananas, dip in the white of egg which has been 
slightly beaten; then into salted peanuts, which have been chopped 



THE WARREN COOK BOOK. 



fine j place on lettuce leaf and serve with mayonnaise dressing. 

Mrs. Edward A. Phillips. 

BEAN SALAD (GERMAN). 

1 qt. string beans, 1 onion, 3 tablespoons ham or pork fryings, 
% cup vinegar ; boil the beans in salted water until tender ; pour off 
the water; slice the onion fine and add to the beans; pour over this 
a dressing made of the vinegar and ham fat; add salt and pepper 
to taste and mix thoroughly. 

BEET SALAD. 

Dice cold boiled beets and an equal quantity of celery; mix 
with either oil or cooked mayonnaise, and serve on lettuce. 

Mrs. Florence S. Wood. 

BEET SALAD. 

To 1 can of Strawberry Beets, cut in y 2 inch cubes ; add 1 pound 
shelled pecans, broken in pieces ; serve with boiled salad dressing ; 
garnish with finely shredded red cabbage. Beets should be marin- 
ated and seasoned with French Dressing before mixing with the outs. 

Elizabeth J. Clough. 
CABBAGE SALAD. 

Shred finely a small white cabbage and let stand in ice water 
1 hour; drain and dry as much as possible in a cloth; then add a 
small quantity of shredded sweet pepper or onion and celery; use 
sour cream dressing or mayonnaise. Mrs. E. E. Allen. 

CABBAGE AND APPLE SALAD. 

2 cups chopped cabbage, 1 cup chopped tart apples, 1 cup wal- 
nut meats broken in pieces; mix with cream dressing and serve im- 
mediately. Mary E. Kopf. 

CANTALOUPE SALAD. 

Cut the meaty inside of a ripe cantaloupe in cubes ; dust slightly 
with salt, paprika and cinnamon; put this in a jar next the ice for 
several hours ; when ready to serve, put a little cream cheese through 
the ricer over the cantaloupe, which is already on lettuce, and ser\ e 
^with Oil Mayonnaise and Whipped Cream. 

Mrs. McCullough. 
CAULIFLOWER SALAD. 

Place on lettuce, cold-boiled cauliiiower, diced, (see Vegetables) ; 
sprinkle with chopped parsley and cover with French Dressing. 

CELERY AND STRING BEANS. 

Boil string beans if very youn^, whole, if not, in halves; when 
cold add diced celery, using more beans than celery; serve with Oil 
Mayonnaise or French Dressing. Mrs. James 0. Parmlee. 



SALAD DRESSINGS AND SALADS. 



CHEESE SALAD. 

Make small balls of Neufchatel cheese seasoned with cayenne or 
paprika and serve with French or Cream dressing in the hearts of 
lettuce leaves. Mrs. Allen. 

CHERRY SALAD. 

Remove pits from California cherries, both red and white, if 
preferred and fill cavities with blanched hazel nuts ; arrange on heart 
leaves of head lettuce and serve with French dressing to which has 
been added some of the cherry juice. Mrs. C. L. Clough. 

CHERRIES AND CHEESE SALAD. 

Procure large, black, canned cherries ; remove the stones ; chill 
thoroughly; fill the cavities with the following mixture: 1 Neufcha- 
tel cheese, % cup pecan meats, cut fine, % cup cream, salt and pa- 
prika to suit taste. Serve on lettuce, with mayonnaise. 

Mrs. E. E. Allen. 

CHICKEN SALAD. 

To 2 qts cut chicken add 3 pts. celery. After the chicken is 
boiled and perfectly cold, remove skin and cut into dice ; use shears 
for cutting as it is more uniformly and quickly done, using only 
the white meat if you want it very nice; after you have cut it, 
stand in a cold place until wanted; wash and cut the white parts of 
celery into pieces about % inch long; throw them into a bowl of 
cold water, and also stand away until wanted. When ready to 
serve, dry the celery and mix with the chicken; dust lightly with 
salt, white or cayenne pepper, and mix with oil mayonnaise, cooked 
dressing, or equal quantities of both with whipped cream. 

Mrs. E. E. Allen. 

CHICKEN SALAD. 

Free cold cooked chicken of skin, fat and bones, and cut it in 
cubes ; put 1 qt. of the meat in a bowl with a marinade made by mix- 
ing 3 tablespoons vinegar, 1 tablespoon oil, 1 generous teaspoon 
salt, % teaspoon pepper/; stir well and place in the refrigerator 
for 1 hour or longer; cut in thin slices enough of the white, tender 
part of celery to make a generous pint; wash this in cold water, 
and put it in the refrigerator with pieces of ice on top. At serving 
time remove the ice and drain all the water from the celery ; mix the 
celery with the chicken, and add 1 pt. of mayonnaise dressing. 

C. L. A. 

CHICKEN SALAD (MOULDED). 

Soften % box gelatine in % cup cold chicken stock; pour in 
the same amount of hot chicken stock and strain ; beat with an egg 
beater until cool and frothy; add salt and pepper and 1 cup cream, 
beaten stiff, and 1 cup cold cooked chicken, diced fine : wet V> 



THE WARREN COOK BOOK. 



pound baking powder cans and fill with the mixture; slice when 
firm and serve on lettuce with mayonnaise. (For another recipe 
see "Roosevelt Salad"). 

CUCUMBER SALAD (WITH SOUR CREAM). 

6 cucumbers sliced very thin: add a large tablespoon salt; mix 
well; let stand 2 hours; drain and rinse in ice water; add 3 onions 
sliced thin; 6 tablespoons sour cream beaten a little, 6 tablespoons 
vinegar, pinch white pepper; serve at once very cold. 

Mrs. Hoffman. 

CUCUMBER SALAD (WITH POTATO). 

6 cold boiled potatoes, 2 large onions ; slice potatoes and onions ; 
throw salt and pepper over them, just enough to season them; let 
stand a few hours ; about % hour before serving, slice 6 medium size 
cucumbers with the above ; serve with boiled dressing. 

Mrs. Booth. 

DATE AND APPLE SALAD. 

Pour boiling water over a pound of dates; separate the dates 
with a fork and lift them to an agate plate ; set in the oven to dry 
the outside, turning meanwhile, if necessary. "When cold cut each 
date into four or five lengthwise strips ; pare, quarter and dice ap- 
ples to equal in bulk that of the dates and squeeze over them the 
juice of a lemon ; mix with the pieces of date ; sprinkle with a tea- 
spoon of salt and % teaspoon ginger or paprika (or omit both of 
these); mix again; then add 4 or 5 tablespoons olive oil and mix 
again; serve on lettuce. Mrs. E. E. Allen. 

EGG SALAD. 

Take as many eggs as needed; boil them until perfectly hard, 
almost Yo hour; take out the yolks carefully; chop the white very 
fine ; arrange lettuce leaves or cress on a dish, making nests of the 
whites of eggs, and put 1 yolk in each nest ; sprinkle French dress- 
ing over the whole. Mrs. Fletcher Parker. 

EGG SALAD. 

Cut 4 hard boiled eggs in halves crosswise in such a way that 
tops of halves may be cut in small points; remove yolks; mash, and 
add an equal amount of finely chopped cooked chicken; moisten 
with oil dressing; shape in balls, size of original yolks, and re-fill 
whites; arrange on lettuce leaves and serve with oil dressing. 

ENDIVE WITH BACON. 

Make a bed of endive with onion sliced fine over it; cut bacon 
in dice; place in frying pan and fry slowly. When ready to serve, 
scatter bacon over onion and endive and use with either French 



SALAD DRESSINGS AND SALADS. 



dressing or from frying pan pour off part of fat ; add some vine- 
gar; let boil up and use as dressing. Mrs. J. 0. Parmlee. 

FIG AND ORANGE SALAD. 

% pound cooked figs, 3 oranges, 1 head of lettuce, 3 or 4 table- 
spoons of oil, 1 or 2 tablespoons of lemon juice, ^4 teaspoon of 
salt. Dispose the heart leaves of the lettuce, carefully washed and 
dried, to form a bed; on this turn the pulp of the oranges, freed 
from skin membrane and seeds, above dispose the figs, cut in nar- 
row slices ; dissolve the salt in the lemon juice ; add the oil ; mix 
thoroughly and pour over the whole ; turn the fruit over and over, 
and serve at once. 

FRUIT SALAD. 

3 oranges cut up and drained well in a sieve, 1 pt. pineapple, 
canned or fresh, drained, 1 pound Malaga grapes cut in halves and 
seeds removed, 1 pound English walnuts, (in shell). Use Fruit 
Salad dressing. Mrs. P. P. Leche. 

FRUIT SALAD. 

Partly fill glass with bananas and oranges cut in slices ; garnish 
with a little cocoa-nut, 2 or 3 cherries and a nut or two, and pour 
over them a dressing made of the juice of 2 lemons, 4 tablespoons 
sugar, 2 teaspoons almond extract, 4 tablespoons water; stir these 
over the fire until sugar dissolves ; when cold, pour over the salad. 

Mrs. David H. Siggins. 

GRAPE FRUIT SALAD. 

Pare 2 grape fruit; divide sections and separate membrane and 
pulp ; break into large pieces ; place in colander and let drain into 
earthen dish; take 1 package of lemon Jellycon and pour on small 
cup boiling water; when cool add juice from grape fruit; pour into 
shallow pan and when firm cut in inch pieces; serve with sections 
of fruit, either in shell or on bed of head lettuce with 1 spoon of 
oil mayonnaise. Mrs. J. 0. Parmlee. 

GRAPE FRUIT SALAD. 

Separate the grape fruit into sections ; with scissors snip the 
membrane encasing the sections, and carefully peel it from the 
pulp ; arrange 3 or 4 of these sections in a circle on lettuce leaves, 
in center put teaspoon or more of mayonnaise dressing. 

Mrs. A. R. Blood. 

GRAPE FRUIT AND CELERY SALAD. 

Cut the grape fruit into quarters ; remove the pulp rejecting all 
skin and pith, and mix with an equal quantity of diced, white cel- 
ery; fill each boat-shaped section of the shell with this mixture, 
covering with a light mayonnaise, and garnishing with ripe and 
green olives, stoned and halved. Mrs. J. P. Jefferson. 



THE WARREN COOK BOOK. 



LETTUCE AND ONION. 

Lettuce cut fine with the shears ; put in a plate and add a little 
onion cut up fine; cover with a French dressing. F. B. S. 

LETTUCE AND SWEET PEPPER. 

Cut lettuce with shears; remove seeds and top from red sweet 
peppers and cut in same way; serve pepper on lettuce with French 
dressing. 

LOBSTER SALAD. 

Select heavy small lobster, rather than large ones; put them in 
warm water and let boil about % hour; take from the shells and 
claws all the meat that is eatable; cut it in blocks and let it cool 
thoroughly ; use lobster, dressing, also thoroughly cold ; when ready 
to serve, make a nest of lettuce on the dish ; mix a part of the dress- 
ing with the cut lobster; place it in the dish; cover it with the 
remaining dressing ; garnish with small tufts of lettuce and with the 
smaller claws. Mrs. F. Parker. 

LOBSTER SALAD. 

Remove lobster meat from shell; cut in % inch cubes, and mar- 
inate with a French dressing; add an equal quantity of celery, cut 
in small pieces, kept 1 hour in ice water; then drained and dried 
in a towel; moisten with any cream or oil dressing; arrange on a 
salad dish; pile slightly in center; cover with dressing; sprinkle 
with lobster coral forced through a fine sieve, and garnish with a 
border of curled celery. Mrs. Allen. 

MAR SHM ALLOW SALAD. 

Cut fresh choice marshmallows in quarters and add an equal 
measure of cubes or blocks of fresh or canned pineapples or peach- 
es. Beat % cup of double cream, % teaspoon salt, % teaspoon pa- 
prika and 2 or 3 tablespoons lemon juice until blended; then fold 
in the prepared ingredients. There should be about a cup, each of 
fruit and marshmallows ; serve on heart leaves of lettuce. If can- 
ned fruit be used, drain it carefully before mixing into the dress- 
ing. Do not mix the fruit with the dressing until ready to serve it. 

PEAR SALAD. 

Remove the blossom end, and core as many pears as there are 
persons to serve; slice cross ways, and keep together as a whole 
pear with stem in top; place each pear on lettuce and serve with 
French dressing. Mrs. Hilda Wood Jacobs. 

PECAN AND MALAGA GRAPES. 

Seed Malaga grapes without separating the halves and put a 
pecan nut meat into each grape ; serve on lettuce with French dress- 
ing or mayonnaise. C. L. A. 



SALAD DRESSINGS AND SALADS. 



PIMENTO SALAD. 

3 tablespoons gelatine dissolved in % cup cold water; add 2 
cups hot water and juice of 1 lemon, 14 cup vinegar, % cup sugar, 
1 cup nut meats that have been scalded, 1 cup cut celery, 1 cup cut 
apple, salt to taste, 1 small can pimentoes cut in small pieces; mix 
and mold either in a large mold or in indivdual ones. 

PIMENTO SALAD. 

4 tablespoons gelatine, 2 cups boiling water, % cup sugar, 1 
cup cold water, % teaspoon salt, 1 tablespoon vinegar, juice of 2 
lemons. Strain, cool and color pale green; cut up in small pieces 
the following: 1 cup each of celery, apples, walnuts and pimentoes. 
Put % cup of mixture in a jelly glass ; fill the glass with the gela- 
tine ; put on ice until firm. When ready to serve, remove the gela- 
tine carefully and place on a lettuce leaf and serve with a spoonful 
of mayonnaise dressing. Mrs. Edward A. Phillips. 

PRUNE AND PINEAPPLE SALAD. 

Steam large prunes 3 hours ; remove pits from as many as need- 
ed, allowing 3 for each person; fill with Philadelphia cream cheese; 
arrange a slice of pineapple on lettuce leaf ; place 3 filled prunes on 
pineapple with a spoon of dressing in center; garnish with mara- 
schino cherries between each prune. Mrs. George O'Dell. 

POTATO SALAD. 

Steam % dozen large potatoes ; cut in slices and prepare a dress- 
ing of vinegar, oil, mustard, hard-boiled eggs and minced onion; 
season with pepper and salt and pour over the potatoes. 

Mrs. Parker. 

POTATO SALAD. 

1 qt. cold boiled potatoes cut in small pieces, nearly the same 
amount of celery; 4 hard-boiled eggs, cut fine, and 3 medium sized 
onions chopped fine; mix all together; season with salt and pepper; 
use Oil Mayonnaise; garnish with hard-boiled eggs and bleached 
celery tops; lettuce can be substituted for celery, if preferred. 

Mrs. A. D. Wood. 

N. B. — Diced cucumber may be used in place of part of the 
celery and a cooked dressing, if preferred. 

RUSSIAN SALAD. 

Take equal quantities of cold potatoes cut in % inch cubes, cel- 
ery, whites of hard-boiled eggs, and pecans ; mix with a cream dress- 
ing ; serve on lettuce with some of the yolks of the eggs, which have 
been put through a ricer, as garnish for the top. 

Mrs. Hammond. 



THE WARREN COOK BOOK. 



ROOSEVELT SALAD. 

Boil a chicken until tender in 1% qts. water. 2 even table- 
spoons salt, 1 small onion, 1 saltspoon cayenne pepper, 1 even tea- 
spoon black pepper and 1 bay leaf or t> or 10 whole cloves. When 
tender, let stand in liquor till cold ; take out and skim all grease from 
liquor; take skin off and dice, using 2 cups white meat, 1 cup dark 
meat, 1 cup celery, cut in small pieces, and 1 cup walnut meats, cut 
fine. Soak % package Chalmer's Gelatine in 1 cup cold water; add 
juice of 1 small lemon and a pint of the chicken liquor heated to the 
boiling point. Cool this and when it begins to thicken, add the 
chicken, celery and nuts; stir well into individual molds and set 
aside to harden. This amount will make 15 molds. When cold 
turn out on lettuce leaves and serve with mayonnaise dressing. 

Mrs. A. E. Botchford. 

SALMON SALAD. 

Flake 1 can steak salmon; dice 1 cucumber and cut 1 bunch of 
celery very fine ; mix together and serve with following dressing : 
1 teaspoon mustard, 1 teaspoon sugar, 1 teaspoon salt, a little pep- 
per, % cup melted butter, 3 eggs, 1 cup rich milk or cream, % cup 
vinegar; put dry ingredients in bowl and moisten with hot water; 
then add melted butter, eggs beaten light and milk; lastly the vine- 
gar; set bowl in pan of boiling water and cook until thick as cus- 
tard, stirring all the time. Mrs. Edward Lindsey. 

SALMON SALAD. 

Set a can of salmon in a kettle of hot water; let it boil 20 min- 
utes ; take from the can and put in a dish ; pour off the juice or oil ; 
put a few cloves in and around it; sprinkle salt and pepper over; 
cover with cold vinegar, and let it stand one day; prepare dressing 
as follows: Beat the yolks of 2 raw eggs with the yolks of 2 eggs 
boiled hard, mashed fine as possible ; add gradually 3 tablespoons 
melted butter, or the best salad oil, 1 tablespoon of mustard, a little 
salt and pepper, (black or cayenne), and vinegar to taste; beat the 
mixture a long time; (some persons like the addition of lemon 
juice and a little brown sugar) ; cover the salmon thickly with a 
part of the dressing ; tear up very small the crisp inside leaves of let- 
tuce ; add to the remainder of the mixture, and pour over ; garnish 
with crisp lettuce leaves. Mrs. Fred Darling. 

SHRIMP SALAD. 

Use fresh or canned shrimp, if in can, cover with ice water 20 
minutes; drain thoroughly; remove intestinal veins and break in 
pieces; moisten with cream dressing and arrange on lettuce leaves; 
put a spoon of dressing on each and garnish with whole shrimp, 
olives and capers. Mrs. Allen. 



SALAD DRESSINGS AND SALADS. 



SPINACH SALAD. 

Pick over; wash and cook % peck spinach; drain and chop fine- 
ly; season with salt, pepper and lemon juice, and add 1 tablespoon 
melted butter; butter slightly small tin moulds and pack solidly 
with mixture; chill; remove from moulds, and arrange on thin slices 
of cold boiled tongue cut in circular pieces; garnish base of each 
with a wreath of parsley, anct serve on top of each sauce tartare. 

Mrs. Hilda Wood Jacobs. 

SPANISH SALAD. 

Cut a cream cheese into half -inch cubes; cut Spanish pimentoes 
into half-inch squares. There should be about twice as many cubes 
of cheese as squares of pimento. Serve on lettuce with a generous al- 
lowance of mayonnaise. 

SWEETBREAD AND CUCUMBER SALAD. 

Parboil a pair of sweetbreads, with bay leaf, 20 minutes ; drain, 
and when quite cold cut in % inch dice ; mix with an equal quantity 
of cucumber cut in % inch cubes, after removing seeds and pulp, mix 
with cream dressing, and serve on lettuce or in cucumber cups. 

Mrs. Rose Hammond. 

TOMATO SALAD. 

Peel and chill tomatoes; cut in halves crosswise; arrange each 
half on a lettuce leaf; garnish with Mayonnaise and minced onion. 
Or, tomatoes may be served whole or stuffed with minced onion, 
celery and cucumber. 

TOMATO AND CHIVES. 

Select small firm tomatoes ; peel and chill ; cut chives in half inch 
lengths; sprinkle over tomatoes and let stand % hour with French 
dressing poured over them. Mrs. E. D. Wetmore. 

TOMATO JELLY. 

% box or 2 tablespoons granulated gelatine, % cup cold water. 
2 teaspoons salt, 2 pieces bay leaf, 6 peppercorns, 1 teaspoon sugar, 
1 slice onion, 6 cloves and 1 can tomatoes; soak the gelatine in the 
cold water until soft; cook the tomatoes and seasoning (except salt) 
for 20 minutes; strain and add salt; pour the hot liquid over the 
softened gelatine; stir until it is dissolved; then pour into custard 
cups which have been wet with cold water; serve very cold on let- 
tuce leaves with Mayonnaise dressing. Miss DeForest. 

TONGUE AND MUSHROOMS IN ASPIC. 

Make the aspic by taking 3% pts. water, 2 teaspoons beef ex- 
tract, or use more if you prefer it stronger, juice of 1 lemon strained, 
salt, few drops of tobasco sauce or a little black pepper, % box Chal- 
mer's gelatine dissolved in cold water; let stand 1 hour; then stir 



THE WARREN COOK BOOK. 



all over the fire until smooth ; cool and put into moulds ; slice mush- 
rooms; chop fine some tongue; make into balls and drop into the 
aspic ; when set then pour the remainder of the aspic into the moulds ; 
when hard turn out on lettuce leaves and serve with mayonnaise 

Mrs. B. W. Rogers. 

VEGETABLE SALAD. 

Cut up some small cooked string beans; add an equal amount 
of cooked peas, beets cut in dice and carrots ; serve on lettuce, keep- 
ing each vegetable separate, with a spoon of mayonnaise. 

Mrs. James 0. Parmlee. 
WATERCRESS. 
Wash; remove roots; drain and chill watercress; arrange in sal- 
ad dish, with minced onion or sliced cucumber, and serve with 
French dressing. C. L. A. 

WALDORF SALAD. 
2 medium sized apples diced, twice that amount of celery cut 
the same, % pound walnuts broken in small pieces ; mix all together 
with an oil mayonnaise diluted with whipped cream. 

Mrs. C. H. Smith. 

WALDORF SALAD. 

Use equal parts of good tart apples cut in % inch cubes, wal- 
nuts and celery ; mix with a cream dressing and arrange in nests of 
lettuce leaves. Mrs. Hammond. 



ENTREES. 



81 



ENTREES 

Mrs. F. E. Sill 

APPLE FRITTERS. 

Make a batter with 1 cup sweet milk, 1 teaspoon sugar, 2 eggs, 
whites and yolks beaten separately, 2 cups flour, 2 teaspoons baking 
powder, mixed with flour ; chip some good tart apples ; mix in the 
batter and fry in hot lard; serve with maple syrup. 

Mrs. F. E. Sill. 

APPLE FRITTERS. 

Sour apples, lemon juice, powdered sugar, 1 cup flour, l 1 /^ tea- 
spoons baking powder, 3 tablespoons powdered sugar, % teaspoon 
salt, % cup milk and 1 egg; core, pare and cut apples in % inch 
slices ; sprinkle with powdered sugar and few drops lemon juice ; let 
stand 1 hour ; then drop pieces in batter ; fry in deep fat ; serve with 
hard sauce. 

BANANA FRITTERS. 

3 bananas, 1 cup flour, 2 teaspoons baking powder, 1 tablespoon 
powdered sugar, % teaspoon salt, %! cup milk, 1 egg, 1 tablespoon 
lemon juice ; mix and sift dry ingredients ; beat egg until light ; add 
milk and combine mixtures; add lemon juice and banana forced 
through a sieve; drop by spoonfuls and fry in deep fat; drain on 
paper and serve with a lemon sauce. 

BALLOON FRITTERS. 

Boil in 1 pt. water a dessert spoon of fresh butter; pour scald- 
ing hot over a light pint flour, and beat until cold ; add the well beat- 
en yolks of 6 eggs, and just before cooking the perfectly light whites ; 
fill a skillet with lard and when boiling hot drop in the batter, a 
tablespoon at a time. It only takes a few minutes to cook them 
put them in a warm oven in a dry towel for a short time to remove 
superfluous grease; serve hot. Mrs. W. K. Jacobs. 

FRITTERS. 

2 eggs, % pt. sweet milk, 1 teaspoon salt, 2 cups flour, 1 small 
teaspoon baking powder; drop from teaspoon in hot lard and fry; 
serve hot. Mrs. Dwight Cowan. 

JOLLY BOYS FRITTERS. 

2y 2 heaping tablespoons of sifted yellow corn meal, 2 heaping 
tablespoons flour, 1 tablespoon sugar, 1 saltspoon salt, 1 tablespoon 
baking powder; beat 1 large egg and add to the dry mixture; add 
milk enough to make a stiff drop batter; beat well and drop by tea 
spoon into hot lard. Eat with maple syrup. Mrs. B. T. K. 



82 



THE WARREN COOK BOOK. 



CHEESE BALLS. 

Grate common cheese of an excellent quality and flavor and 
stand it in a cool place, while an equal amount of mixed nuts ara 
chopped fine; season the cheese highly with red pepper and a little 
more salt; add the nuts to the cheese, and stir well together with 
sweet cream. Enough cream should be used to make the mixture 
soft, but still have it in a condition to handle; roll the mixture into 
balls and roll the balls in chopped parsley. Mayonnaise dressing 
may be used instead of cream and seasoning; serve these balls with 
pie or with a salad course. Clara B. Schofield. 

CHEESE SOUFFLE. 

1 cup soft bread crumbs, % cup sweet milk, 4 tablespoons grated 
cheese, yolks of 3 eggs, whites of 4, 1 tablespoon butter, scant tea- 
spoon salt, little pepper; put bread crumbs and milk together and 
cook, stirring until smooth; add yolks of eggs, cheese and buttei 
and just before baking add the beaten whites ; place in pan of boil- 
ing water and bake 20 minutes. Mrs. Haslet, Franklin. 

CHEESE FONDUE. 

1 cup scalded milk, 1 tablespoon butter, 1 cup soft bread 
crumbs, % teaspoon salt, % pound mild cheese cut in small pieces, 
yolks 3 eggs, whites 3 eggs; mix first five ingredients; add yolks of 
eggs, beaten until lemon colored ; cut and fold in whites of eggs, beat 
en stiff ; pour in a buttered dish and bake 20 minutes in a moderate 
oven. Approved. 

CHEESE RAMAKINS. 

4 tablespoons grated cheese, 1 gill milk, yolks of 2 eggs, 2 table- 
spoons butter, 2 ounces bread, % teaspoon mustard, whites of 3 eggs, 
cayenne and salt to taste; put the bread and milk to boil; stir over 
the fire one minute ; take off ; add seasoning, yolks of eggs ; beat the 
whites to a stiff froth; stir them in carefully; pour into a greased 
dish and bake about 15 minutes. Mrs. F. E. Sill. 

CHEESE STRAWS. 

1 cup grated cheese, % cup butter, % cup sifted flour, 1 tea- 
spoon dry mustard, a large pinch red pepper, 4 teaspoons cold water 
or enough to form a soft dough ; mix and roll like pie crust and cut 
into strips 6 by % inch; bake a light brown. Mrs. F. E. Sill. 

CHEESE STRAWS. 

3 tablespoons grated cheese, 3 tablespoons flour, 1 tablespoon 
melted butter, 1 tablespoon cold water, yolk of 1 egg, salt ; mix and 
roll ; cut in strips and bake 15 minutes. Mrs. David H. Siggins. 



ENTREES. 



83 



CHEESE SANDWICHES FRIED. 

Slice bread very thin ; butter lightly ; remove the crusts and lay 
a slice of cheese with a little sprinkle of cayenne between each slice ; 
press the slices firmly together that they may hold the cheese be- 
tween them; fry to a golden brown in melted butter; serve at oncei 

Mrs. F. E. Sill. 

CHOCOLATE RAISINS. 

Buy the large meaty raisins on the stem and cut them into small- 
er bunches and place at one side of a small serving plate and a gener- 
ous spoonful of grated chocolate at the other side ; pull a raisin from 
the stem and dip it into the chocolate as you dip fresh berries into 
sugar. This is an excellent dainty to serve with hot tea and a wafer 
between courses in the place of salted nuts. Clara B. Schofield. 

CREAM OF CHEESE. 

1 cup whipped cream, 1 tablespoon granulated gelatine dis- 
solved, 4 tablespoons grated cheese; mould and serve. 

Mrs. Haslet, Franklin. 

CROQUETTES. 

The secret of making croquettes firm lies in their being mixed 
for a long time. The meat should be chopped or ground very fim 
after being freed from all gristle, bone and fat. Allow % pt, milk 
to every pint of meat. The milk should be put over the fire, while a 
tablespoon butter and 2 tablespoons flour are rubbed together; the 
hot milk is then added, and the whole cooked to a thick smooth paste ; 
add to your chopped meat a tablespoon chopped parsley, salt and 
pepper to taste; a little grated rind of lemon and a teaspoon onion 
juice; then stir the seasoned meat into the paste and let stand at 
least 2 hours before it is moulded into croquettes. Dip first in eggs ; 
then in bread crumbs; then fry in smoking hot lard or "Wesson's 
cooking oil. Sweet potatoes make a nice croquette with only the 
parsley, salt and pepper, with a pinch of paprika for seasoning. 

Mrs. S. E. Walker. 

CHEESE CROQUETTES. 

2 cups grated cheese, 1 cup fine bread crumbs, salt and cayenne 
to taste ; form into small balls ; dip into beaten eggs and fine cracker 
crumbs ; fry in boiling fat ; serve with salads. Mrs. Salyer. 

CHICKEN CROQUETTES. 

1% cup chopped cold, cooked fowl, % teaspoon salt, % teaspoon 
celery salt, 1 teaspoon lemon juice, a few drops onion juice, 1 tea- 
spoon chopped parsley, few grains red pepper, 1 cup thick whit* 5 
sauce; mix ingredients in order given; cool, shape, crumb and fry 
same as other croquettes. F. M. Farmer. 



84 



THE WARREN COOK BOOK. 



CHICKEN CROQUETTES. 

Make a Bechamel sauce of 1 cup chicken liquor, % cup cream, 
% cup each of butter and flour, salt and pepper, and a scant teaspoon 
kitchen bouquet ; add a beaten egg and 1 pt. chopped chicken ; a few 
chopped mushrooms or almonds are an improvement ; when the mix- 
ture is cool form into pear shape ; dip in egg and bread crumbs, and 
fry in deep fat; serve on a folded napkin or dish paper, inserting a 
sprig parsley into the stem of the croquettes. 

Mrs. Janet M. Hill. 

MACARONI CROQUETTES. 

Put macaroni in boiling hot salt water; boil 20 minutes; cut in 
very small pieces; 1 cup milk, 2 tablespoons butter, 2 tablespoons 
flour made into a white sauce; add macaroni, 2 tablespoons grated 
cheese, 1 teaspoon salt ; cool, shape and dip in egg and bread crumbs ; 
fry in deep fat. Mrs. C. E. Bell. 

POTATO CROQUETTES. 

2 cups riced potatoes, 2 tablespoons butter, % teaspoon salt, Vs 
teaspoon pepper, % teaspoon celery salt, few grains cayenne, few 
drops onion juice, yolk 1 egg, 1 teaspoon finely chopped parsley 
mix ingredients in order given and heat thoroughly; shape and dip 
in crumbs ; egg and crumbs again ; fry one minute in deep fat, and 
drain on brown paper. 

As Taught in the Boston Cooking School. 

POTATO CROQUETTES EN SURPRISE. 

Make potato croquette mixture, omitting parsley; shape in 
small nests and fill with creamed chicken, shrimps or peas ; cover 
nests with croquette mixture ; then roll in form of croquettes ; dip 
in crumbs; egg and crumbs again; fry in deep fat and drain on 
brown paper. As Taught in the Boston Cooking School. 

RICE CROQUETTES. 

1 cup rice, % teaspoon salt, % cup boiling water, yolks 2 eggs, 
1 cup scalded milk, 1 tablespoon butter; wash rice; add the water 
with salt; cover and steam until rice has absorbed water; then add 
milk ; stir lightly with a fork ; cover and steam until rice is soft ; re- 
move from, fire; add egg yolk and butter; spread on a plate to cool; 
shape and roll in crumbs; dip in egg; again in crumbs; fry in deep 
fat. Mrs. L. G. Xoyes. 

SALMON CROQUETTES I. 

1% cup cold salmon. 1 cup thick white sauce, a few grains 
cayenne, 1 teaspoon lemon juice, salt ; mix all together ; cool and 
shape ; roll in egg and crumbs and fry in deep fat. Approved. 



ENTREES. 



85 



SALMON CROQUETTES II. 

Take equal parts canned salmon, (after drawing off the oil), and 
mashed potatoes; season with salt and pepper; dip in egg; roll in 
cracker crumbs and fry like oysters, making them in any shape pre- 
ferred. Ada Partridge. 
SALMON CROQUETTES III. 

To 1 small can salmon, add 1 cup boiled rice, % cup bread 
crumbs and yolks of 1 or 2 eggs. Use the oil from the salmon or y 2 
tablespoon butter, if preferred; season with salt and pepper; if it 
seems too dry, add a tablespoon milk ; dip in bread crumbs and egg 
after shaping, and fry. Mrs. Leon A. Kehr. 

VEAL CROQUETTES I. 

2 cups chopped, cold, cooked veal, y 2 teaspoon salt, % teaspoon 
pepper, few grains cayenne, few drops onion juice, yolk 1 egg, 1 cup 
thick sauce; mix ingredients in order given. In making the sauce, 
use rich, white stock in place of milk; cool, shape, crumb and fry 
same as other croquettes. F. M. Parmer. 

VEAL CROQUETTES II. 

To every pint veal chopped fine, add this sauce: % pt. milk or 
cream, 1 large tablespoon butter, 2 large tablespoons flour, 1 large 
tablespoon onion juice, 1 teaspoon salt, *4 teaspoon nutmeg grated, 
cayenne to taste; put the milk on to boil in a farina boiler; rub the 
butter and flour to a smooth paste; then stir into the boiling milk 
and stir continually until thick ; take from the fire and add the meat ; 
beat thoroughly; add seasoning; then turn on a large plate to cool; 
when cold and hard form into cone-shaped croquettes ; dip first $n 
egg and then in bread crumbs and fry in boiling oil or fat. Serve 
at once. Mrs. Blood. 

WALNUT CROQUETTES. 

y 2 pt. milk (heat) ; add % cup sugar, 2 tablespoons flour, 2 
tablespoons corn starch, 2 eggs, % teaspoon salt; wet with 14 pt. 
milk ; when thick, take from stove ; add butter size of a walnut, 2 
tablespoons broken walnut meats, % teaspoon Royce's vanilla; bake 
in a square cake pan ; when cold cut in 16 squares ; wrap in egg and 
cracker crumbs and fry in deep lard or oil (delicious and easily 
made). Mrs. Bashline and Mrs. Walker. 

VEAL CUTLET IN CHEESE. 

Beat together yolks of 2 eggs % cup water, % cup flour, 1 table- 
spoon melted butter and % cup grated cheese ; whip whites of eggs 
to a stiff froth; stir gently in batter and set aside for 2 or 3 hours: 
cut 2 pounds veal cutlet into pieces the size of the palm of the hand ; 
dip into batter and drop into smoking hot fat; cook but 2 or 3 
pieces at a time unless kettle is large. 

Mrs. David Alexander. 



86 



THE WARREN COOK BOOK. 



EGG CUTLETS. 

1 can mushrooms, 6 hard-boiled eggs ; cut both quite fine ; make 
a thick white sauce; season with salt and pepper; form into cutlets 
or croquettes; let stand a few hours, and fry in deep fat. 

Mrs. George E. Colvin. 

LOBSTER CUTLETS. 

2 cups chopped lobster, % teaspoon salt, few grains cayenne and 
nutmeg, 1 teaspoon lemon juice, yolk 1 egg, 1 teaspoon finely chop 
ped parsley, 1 cup thick white sauce ; mix together and shape whert 
cool in form of cutlets; dip in egg and crumbs; fry same as cro 
quettes. Approved. 

CHICKEN IN JELLY. 

See Moulded Chicken Salad; also Roosevelt Salad. Serve with- 
out dressing. 

PEACHES AND NUTS. 

Take whole firm peaches; pare them; remove the stone and fill 
the cavity formed with finely mashed English walnuts; put the 
peaches together again, keeping them in position by piercing them 
with fine toothpicks; place them in steamer for 10 minutes and then 
remove and cool ; serve with sugar and whipped cream. 

Clara B. Schofield. 

TIMBALES. 

% cup flour, 1/2 cup milk, % teaspoon salt, 1 egg, 1 teaspoon 
sugar, 1 teaspoon olive oil ; mix dry ingredients ; add milk gradually 
and beaten egg; then add olive oil; dip a hot timbale iron into bat- 
ter; then in deep fat; fry until crisp and brown; take from iron 
and invert on brown paper to drain. Mrs. L. G. Noyes. 

TOMATO TIMBALE. 

Beat 3 eggs and 4 yolks and add V2 teaspoon salt, a teaspoon 
sugar, teaspoon soda, ] /2 teaspoon onion juice, % cup cream and % 
cup tomato puree (canned tomatoes passed through a sieve to re- 
move the seeds) ; turn into buttered timbale molds and bake until 
firm ; let the molds stand on several folds of paper and be surrounded 
by water at the boiling point. The water should not boil after the 
molds are set into the oven; serve turned from the molds with the 
following cream sauce: Cook together y± cup each of butter and 
flour; add gradually 1 pt. milk; let simmer 10 minutes after all the 
liquid has been added ; season with salt and pepper and add Kitchen 
Bouquet to taste. Mrs. Janet M. Hill. 

QUICK ASPIC JELLY. 

Let an ounce of lean, raw ham, chopped fine, an onion sliced, % 
carrot, sliced, a stalk of celery, 2 sprigs parsley, a bay leaf, 1 or 2 



ENTREES. 



mushrooms, if at hand, and a piece of red pepper pod simmer in 3 
cups cold water about an hour ; then add salt to taste, a teaspoon beef 
extract, a teaspoon Kitchen Bouquet, and % box gelatine, softened 
in % cup cold water ; stir thoroughly ; then strain through a double- 
cheese-cloth ; mould in shallow pan; cut in squares or diamonds, 
large or small, and use as a garnish for a dish of cold meat or a salad, 

Mrs. Janet M. Hill. 

PATTIES. 

For Patty Cases use recipe for Puff Paste or Pattie Paste found 
under Pastry ; cut in strips ; wind about forms made for the purpose 
and bake. 

CREAMED CHICKEN (Bee Chafing Dish Dept.) 
CREAMED SWEETBREADS. 

Parboil a sweetbread; cut into % inch cubes, or separate into 
small pieces; re-heat in 1 cup white sauce; serve in patty cases. 

Approved. 

CREAMED MUSHROOMS. 

Prepare % pound mushrooms and cook in 2 tablespoons butter 8 
minutes ; add 1% tablespoons flour and when well mixed add % cup 
cream; season with salt and pepper; when thickened serve in patty 
cases. Mrs. H. C. Jacobs. 

CREAMED OYSTERS. 

Clean 1 pt. oysters and cook until plump ; drain ; strain the liquor 
and add enough milk to make 1% cups; melt 3 tablespoons butter 
and add 5 tablespoons flour; pour in gradually the liquid; season 
with y 2 teaspoon salt, % teaspoon, each of pepper and celery salt; 
add the oysters and as soon as heated, serve in patty cases. 

Mrs. Wood. 

TO SALT ALMONDS. 

Cover the shelled nuts with boiling water and let stand 2 or 3 
minutes; drain; put into cold water and rub off skins; dry in a 
towel and spread them out on a pie pan; add a piece of butter the 
size of a hickory nut, or 2 tablespoons olive oil ; stir well and stand 
them in a moderately warm oven until a golden brown; take from 
the oven ; stir them around ; dredge them quickly with salt and turn 
out to cool. A quick way to prepare almonds is to dip the blanched 
nuts (a few at a time) into a cup of boiling hot olive oil until brown, 
stirring with a fork. The oil may be strained and used again and 
again, if kept in a bottle, well corked. Cora D. Danforth. 

LEMON JELLY. 

Soak 1 tablespoon gelatine in % pt. cold water; add % cup 
sugar, juice of 1 lemon and % pt. boiling water ; stir until dissolved ; 
strain and pour into a mould and set on ice or in a cool place. 
, ; Agnes Sill. 



85 



THE WARREN COOK BOOK. 



MINT JELLY. 

Same as Lemon Jelly with the addition of 1 teaspoon Royce's 
Extract of mint. Blanched almonds or pecan nuts may be added 
when the jelly has partially formed; then pour into mould. 



BREAD. 



69 



BREAD 

Mrs. D. Cowan 

The old saying, "Bread is the staff of life" has sound reason in 
it. Good bread makes the homeliest meal acceptable, and the coars- 
est fare appetizing, while the most luxurious table is not even toler- 
able without it. Opinions as to what constitutes good bread differ, 
perhaps as much as tastes and opinions concerning anything else, but 
all will agree that bread to be good ought to be light and sweet — 
that is, free from any perceptible acid or yeasty taste — flaky, granu- 
lar, or not liable to become a doughy mass and as white as the grade 
of flour used will allow. 

To obtain these qualities in bread, use the best flour. The best 
is cheapest. No rule can be given by which an inexperienced per- 
son can determine the grade of flour with accuracy, but a few hints 
will enable anyone to know what not to buy. Good flour adheres to 
the hand, and, when pressed, shows the imprint of the lines of the 
skin. Its tint is cream white. Never buy that which has a blue- 
white tinge. Poor flour is not adhesive, may be blown about easily, 
and sometimes has a dingy look. In no event should flour be used 
without being sifted. It seems like a simple process to make bread, 
but it requires a delicate care and watchfulness. The process which 
raises bread successfully in winter, will often make it sour in the 
summer. One may have valuable recipes and well defined methods 
in detail, but nothing but experience will secure the name merited 
by so few, although coveted by every practical housekeeper, an ex- 
cellent bread maker. Three things are indispensable to success, good 
flour, good yeast and watchful care. As a general rule one small 
teacup of yeast and 3 pts. of "wetting" will make sponge enough for 
4 ordinary loaves of bread ; or, if you prefer, a little more than 3 pts. 
of "wetting" and 1 compressed yeast cake, or 1 dry yeast cake will 
make the same amount. In all cases add the yeast last, making sure 
that the sponge is not hot enough to scald it. When placed to rise, 
cover closely. A temperature of 80 or 90 degrees is right. It is an 
improvement to beat the sponge thoroughly for 15 minutes. 

To make good bread, always be up in morning early to prevent 
the sponge becoming sour by too long standing, and in winter to be 
getting materials warmed and in readiness for use. 

The Buckeve. 

THE SPONGE. 

This is made from warm water or milk, yeast and flour, (some 
add mashed potatoes), mixed together in the proportion of 1 pt. 
wetting, (water or milk), to 2 pts. sifted flour; when milk is used it 



90 



THE WARREN COOK BOOK. 



must be first scalded and then cooled to blood heat. The scalding 
tends to prevent souring. If the wetting is too hot the bread will 
be coarse; when water is used a tablespoon of lard or butter makes 
the bread more tender. Bread made from milk is of course more 
tender and nutritious and requires less flour and less kneading. 

The Buckeye. 

YEAST. 

3 large, old potatoes pared, boiled until broken, y 2 cup loose 
hops boiled in 1 qt. water; drain and mash potatoes; add the hop 
water and enough more hot water to make 2 qts. ; strain, rubbing all 
the potato through; put it on to boil, and when boiling, add % cup 
flour which has been wet to a smooth paste in cold water, and % cup 
sugar; boil 5 minutes, stirring well; let cool; add % cup yeast and 
when well risen add % cup salt; keep in covered jar in a cool cel- 
lar. Bread made of this yeast will not sour even in hot weather. 

Mrs. W. J. Alexander. 

YEAST. 

Take 12 large potatoes and boil in 2 qts. water; when done pour 
the water over 2 cups flour; mash the potatoes and put in with the 
water and flour; take 1 small handful hops; add boiling water; boil 
a few minutes ; then strain into the mixture, and add 1 cup sugar and 
% cup salt; when cool add 2 good yeast cakes, or % cup yeast. 
This will keep for weeks in a cool place. Mrs. M. I. Mead. 

YEAST. 

2 qts. water, % cup hops; boil 20 minutes; strain; boil 5 large 
potatoes in the hop water and when done mash them fine; then add 
1 cup sugar, 2 tablespoons ginger and 2 of salt. When cool stir in 
% cup good yeast or 2 yeast cakes; keep it warm until it foams. 

Mrs. A. J. Collins. 

LIGHTNING YEAST BREAD. 

Mash fine 6 medium-sized boiled potatoes and mix with them 
tablespoons each of flour, salt and sugar; beat well together; then 
add % pt. boiling water; beat again and follow with a whole pint 
boiling water; stir again and cool by adding 1 pt. cold water; then 
add a cake of Yeast Foam which has been dissolved in % cup tepid 
water; let stand in a warm place about 10 hours, after which it is 
ready for use. Never set bread at night with this yeast, but in the 
morning take % yeast and % water ( a pint of each makes 2 loaves), 
add a pinch of salt, a tablespoon sugar and a tablespoon lard to each 
loaf; mix into a large loaf, moulding until it does not stick to the 
board; keep in warm place till light; then mould into loaves; keep 
warm again until light enough for the oven; bake 50 or 60 minutes. 
The above amount of yeast is sufficient for 3 bakings of 2 loaves each. 



BREAD. 



91 



and should be kept in a cool place until used. If directions are fol- 
lowed, this bread may be out of the oven before 11 o'clock a. m. 

Mrs. F. M. Knapp. 

BREAD. 

Take 1 pt. milk ; scald, and add a piece of lard or butter the size 
of a butternut, 1 tablespoon sugar, and a pint water; when luke- 
warm add a small cup potato yeast and flour enough to make a mod- 
erately stiff batter; beat thoroughly; when light add flour enough to 
stiffen and knead on the board for 20 minutes or % hour; cover 
closely, and set to rise. If the sponge is made about 7 o'clock p. m. 
it will be ready to knead before going to bed. In the morning put 
into pans the first thing and it will be ready for the oven by 8 :30, or 
sooner. Mrs. W. J. Alexander. 

BREAD. 

Soak 1 compressed yeast cake in a little cold water for 1 hour; 
then take 1 pt. new milk, 1 pt. warm water, 1 teaspoon salt, 2 tea- 
spoons brown sugar, 2 teaspoons lard or butter; add the yeast cake; 
mix stiff in a bread bowl ; then mould well on the board ; return it to 
bowl and set to rise; next morning mould into loaves without any 
more flour and set to rise before baking. Follow directions closely 
and you will have elegant bread. Mrs. Fred Darling. 

BREAD. 

Mash 2 small potatoes into 1 qt. potato water, 1 pt. milk (scald- 
ed) ; when lukewarm stir in flour enough to make a stiff batter ; then 
add 1 cake yeast foam, which should be soaked at least 2 hours, or 
if preferred, 1 compressed yeast cake previously soaked in water. 
Beat all thoroughly ; set in warm place all night ; in the morning add 
1% teaspoons salt, 1 iron spoon sugar, 1 iron spoon lard, (not melt- 
ed) ; stir in enough flour to make it the right consistency to mould on 
board; mould 20 minutes; place back in mixing bowl to rise; when 
very light shape into loaves; place in tins and let rise once more; 
when light enough, put in hot oven; bake from % to 1 hour. This 
quantity will make 4 small loaves. Mrs. Dwight Cowan. 

BRAN BREAD OR MUFFINS. 

1 cup flour, 1 teaspoon soda, pinch of salt, 2 cups wheat bran, 
l 1 /^ cups sweet milk, y 2 cup molasses; mix and sift flour, soda and 
salt ; add bran ; mix well ; add milk and molasses, and beat thorough- 
ly; bake at once in gem pans about y 2 hour or until cooked through. 
They do not require a quick oven. Use plenty of butter when eat- 
ing them. Mrs. Gleave. 
BROWN BREAD (WITH YEAST). 

Stir into 1 qt. boiling water 1% cups corn meal to make a mush ; 
let it cook a few minutes, stirring all the time to prevent burning: 
remove from the stove and add 1 cup Porto Rico molasses, 2 table- 



92 



THE WARREN COOK BOOK. 



spoons sugar, a piece lard size of large walnut, 1 teaspoon salt; let 
it get cool, and add 1 cake yeast foam, which should be soaked at 
least 2 hours, or if preferred 1 compressed yeast cake, previously 
soaked in y±, cup tepid water; add sufficient sifted flour to form a 
dough that will not stick to the board; test the dough by rolling a 
small piece in the hands ; if soft and sticky, add more flour ; knead 
20 minutes ; place in bread bowl to rise until morning in a warm 
place. In the morning, mould only long enough to shape into 2 
loaves ; put into greased tins ; let rise until doubled in size ; bake in 
a moderate oven 1 hour. Mrs. Dwight Cowan. 

BROWN BREAD (WITH YEAST). 

1 qt. boiling water; thicken with corn meal like mush; put into 
mixing bowl and add 1 large cup New Orleans molasses; when cool, 
add 1 cake compressed yeast dissolved in % cup tepid water; mix 
with wheat flour and knead thoroughly as wheat bread; let it rise 
over night and in the morning shape into loaves, handling as little 
as possible; let it get very light and bake 1 hour. 

Mrs. I. G. Lacy. 

BROWN BREAD (WITH SPONGE). 

1 pt. boiling water made into mush with corn meal; when this 
is done, take about 1 qt. flour in a pan; add the mush to it, and V2 
cup Porto Rico molasses and a little salt; when cool enough add 1 
cup sponge, and make into a loaf with the flour ; put into baking tin 
and let it raise to the top ; bake 1 hour and 10 minutes in a slow oven. 

Mrs. G. C. James. 

BROWN BREAD (WITH SPONGE). 

Stir into 1 pt. boiling water, % cup corn meal to make a mush ; 
let cook a few minutes ; remove from stove and add x /2 cup Porto 
Rico molasses, 1 tablespoon sugar, a pinch of salt ; let cool ; acid 1 cup 
bread sponge and stir in flour enough to allow it to be moulded on 
board ; mould 15 minutes ; put in baking pan to rise ; when light bake 
1 hour. Mrs. Dwight Cowan. 

BOSTON BROWN BREAD. 

1 cup corn meal flour, or granulated corn meal, 3 cups graham 
flour, 2 cups sour milk, 2 teaspoons (scant) soda, 1 cup molasses, 1 
coffee cup raisins, % cup sugar; steam 2% hours in pound baking 
powder cans ; put in oven a few moments if desired. This recipe 
will make 6 loaves. Fill cans half full. 

Mrs. Gleave, Mrs. W. D. McLaren. 

BOSTON BROWN BREAD. 

2 cups corn meal, 1% cup flour, 2 cups sour milk, 1 cup sweet 
milk, y 2 cup molasses, 1 tablespoon soda, 1 teaspoon salt ; steam 3 
hours; then set in oven and brown. Mrs. Keegan. 



BREAD. 



93 



BCSTON CORN BREAD. 

1 cup sweet milk, 2 cups sour milk, 2 teaspoons soda, V/ 2 cup 
molasses, a cup flour, 4 cups corn meal; steam 3 hours and brown a 
few minutes in the oven. Mrs. 0. E. Cobb. 

ENTIRE WHEAT BREAD. 

1 qt. water, (a little more than tepid), 2 qts. entire wheat flour, 
4 tablespoons New Orleans molasses, 3 tal>3espoons sugar, 1 even tea- 
spoon soda, y% teaspoon salt, butter size of an egg, 1 compressed 
yeast cake; stir well the water, molasses, butter, salt, sugar and 
soda, and 1 qt. ox the flour; then add yeast cake, previously dissolv- 
ed in a little water ; add the rest of the flour ; stir until it drops from 
the spoon; let stand over night. In the morning stir down and put 
in tins; let it rise and then bake 1% hours. 

Mrs. S. P. Schemerhorn. 

ENTIRE WHEAT BREAD AND ROLLS. 

1% pts. warm water, 1% qts. unsifted entire wheat flour, 1 
tablespoon soft butter, 1 tablespoon sugar, y 2 tablespoon salt, % 
cake yeast or y 2 cup home made yeast. Sift dry ingredients togeth- 
er; add the water, butter and yeast (yeast foam should have soaked 
2 hours) ; beat hard; then knead 20 minutes on a floured board (us- 
ing 1 cup same flour) ; let rise 8 hours in a warm place. When 
light, make 1 pan rolls and 2 loaves bread; let rise until doubled 
in size; bake in a moderate oven, the rolls % hour, bread 1 hour. 

Condensed from Miss Parloa. 

GRAHAM BREAD (SPONGE). 

Set 3 large cups sponge, 1 large cup New Orleans molasses, 1 
large cup warm water, butter or lard size of small egg, and stir 
thoroughly with spoon; then add 1 pt. graham flour and wheat 
flour enough to make a very stiff batter. This makes 2 loaves; let 
rise slowly until very light. Mrs. M. J. Danforth. 

GRAHAM BREAD (YEAST). 

2 cups graham flour, 1 cup white flour ; scald % of this mixture ; 
mix with water like stiff cake ; add y 2 yeast cake ; let rise over night ; 
in the morning add % cup sugar, 1 teaspoon salt, a very little soda, 
if it seems sticky, add more flour ; put in tins and when light, bake. 

Mary H. James. 

GRAHAM BREAD (SOUR MILK). 

% cup brown sugar, % cup molasses, 3 cups sour milk, 1 tea- 
spoon soda dissolved in sour milk, pinch of salt, 3 cups graham flour, 
1 cup white flour, 1 cup raisins. Bake in 3 one pound coffee cans; 
let stand y 2 hour to rise; bake in a slow oven 1 hour. 

Mrs. A. T. Marrer. 



94 



THE WARREN COOK BOOK. 



GRAHAM BREAD (SOUR MILK). 

% cup sugar, % cup molasses, 1 tablespoon butter, 2 cups sour 
milk, 2 teaspoons soda (scant), 1 cup wheat flour, 2 cups graham 
flour, y 2 teaspoon salt; bake slowly % of an hour or more. 

Aresta Beaty. 

GRAHAM BREAD (SWEET MILK). 

1 cup molasses, 1 teaspoon soda ; put in a pan and warm until it 
foams ; add 1 pt. sweet milk ; stir in 3 cups graham flour and 1 small 
teaspoon salt ; take another cup graham flour and stir in 2 teaspoons 
baking powder; stir all together and bake 1% hours in a moderate 
oven. Mrs. W. D. McLaren. 

GRAHAM BREAD (SOUR MILK). 

l 1 /^ cups sour milk, y 2 cup molasses, 2 cups graham flour, 1 
(heaping) teaspoon soda, 1 teaspoon salt; bake 1% hours in very 
slow oven in baking powder cans. Mrs. C. N. Payne, Titusville. 

GRAHAM BREAD (SOUR MILK). 

1 pt. sour milk, y 2 cup New Orleans molasses, 3 cups graham 
flour, 1 teaspoon soda, 1 teaspoon salt; bake slowly 1 hour. 

Mrs. Smiley. 

GRAHAM BREAD (SOUR MILK). 

2y 2 cups sour milk, 2% teaspoons soda; dissolve soda in a little 
water ; then add to milk y 2 cup brown sugar, % cup molasses, pinch 
of salt, 4 cups graham flour, y 2 cup seeded raisins ; put in tins ; raise 
1 hour and bake 1 hour. Mrs. W. M. Robertson. 

GRAHAM BREAD (STEAMED). 

1 cup sour milk, 1 cup sweet milk, 1 cup molasses, 3 cups graham 
flour, 1 teaspoon soda (half of soda in milk and half in molasses), 1 
teaspoon salt; steam 3 hours. Mrs. Keefer. 

OAT FLAKE BROWN BREAD. 

1 pt. white bread sponge, 1 tablespoon salt, 2 cups oat flake, over 
which pour 2 cups boiling water, and allow to cool before putting 
into the sponge ; add % cup molasses, and white flour until it is too 
stiff to stir with a spoon; let rise in a bowl; when light enough put 
into bread pans and rise again; bake a full hour. This will make 
3 loaves. Mrs. David Alexander. 

OAT FLAKE BREAD. 

Pour 2 cups boiling water on 1 cup oat flake; add 1 teaspoon 
salt; let stand until cool; then add 1 yeast cake, previously soaked 
in water, 1 tablespoon molasses, y 2 cup brown sugar; stir in 4 cups 



BREAD. 



95 



wheat flour; let rise over night; next morning put in baking tins; 
let rise until doubled in size; bake 1 hour. This makes 2 medium 
sized loaves. Mrs. Kate Wilkins, Mrs. Dwight Cowan. 

NUT BROWN BREAD. 

Follow recipe for my Brown Bread No. 1, using New Orleans in- 
stead of Porto Rico molasses, adding 1 cup chopped walnuts (mixed 
with flour) to each loaf before adding flour to knead. 

Mrs. Dwight Cowan. 

NUT BROWN BREAD (WITHOUT YEAST). 

2 cups whole wheat or graham flour, 1 cup wheat flour, 1 cup 
nuts, 1% cups sour milk, % cup molasses, % teaspoon salt, 1 level, 
teaspoon soda in molasses ; bake 1 hour in slow oven. 

L. E. Alden. 
NUT BROWN BREAD (SWEET MILK). 
2 eggs, 2 cups milk, 2 cups graham flour, 2 cups flour, 1 cup 
sugar, 1 cup chopped nuts, 1 teaspoon salt, 4 teaspoons baking pow- 
der; stir well; let stand 20 minutes before baking; bake slowly % 
hour. Mrs. S. E. Walker. 

NUT WHITE BREAD. 
Same as above, substituting white for graham flour and using 
% cup less milk. Good without eggs, but better with them. 

Mrs. J. T. Brennan. 

RYE BREAD. 

Make the same as my graham bread, except use rye flour in- 
stead of graham. Mrs. M. J. Danforth. 

SALT RISING BREAD. 

A pinch of salt and soda in a bowl ; pour in a cup boiling water ; 
when cool enough not to scald, stir in shorts enough for a thick bat- 
ter; keep in a warm place over night ; in the morning put about 2 
qts. flour in bread bowl ; pour in a cup boiling water and cool with a 
cup new milk ; then stir in the emptyings and let rise ; when light, 
knead into loaves and let rise to bake. 

Mrs. Nelson Ensworth. 

CINNAMON BUNS. 

To 1 cup bread sponge, add 1 small egg, 1 tablespoon sugar, 1 
tablespoon lard (not melted), % teaspoon soda dissolved in a tea- 
spoon water, % teaspoon salt; mix all together; add flour to make 
the dough into a soft loaf ; knead in bowl 10 minutes ; let rise until 
very light; roll out about % inch in thickness; spread abundantly 
with sugar and butter previously mixed together; then sprinkle 
lightly with cinnamon; roll up like a jelly r©ll and cut off from the 
end with a sharp knife about 1 inch for each bun ; place in biscuit tin 



96 



THE WARREN COOK BOOK. 



(close together) and spread with butter and sugar; sprinkle with 
cinnamon; let rise until very light, and bake in a quick oven from 
10 to 15 minutes. In doubling this recipe 1 large egg is sufficient. 

Mrs. Dwight Cowan. 

BREAD STICKS. 

2 cups bread dough, 1 tablespoon butter, 1 tablespoon sugar; 
mould well on the board; return to bowl and let rise; mould down 
again and shape into sticks 4 inches long and 2 inches around. 
Place in bread stick tins ; let rise again, and bake in hot oven. 

Dora Engstrom. 

DUTCH BREAD. 

1 pt. bread sponge, % cup sugar, 2 eggs, % cup milk, 1 table- 
spoon each butter and lard; add flour to stir stiff with a spoon; let 
rise until light ; put in pans ; wash over with cream ; sprinkle with 
sugar and cinnamon, putting a little butter over all; let stand until 
light and bake % hour. Mrs. James Roy. 

ENGLISH CURRANT CAKE. 

3 pounds sifted flour, 1% pounds butter and lard, y± pound soft 
white sugar, y 2 pound cleaned currants, 2 ounces candied lemon peel, 
1 yeast cake, sweet milk to mix ; rub butter and sugar and into flour 
until fine like meal; chip lemon peel; wash currants and add while 
the mixture is dry; scald milk and mix into a stiff batter like bis- 
cuit dough; dissolve yeast cake and work well in; put in warmed 
greased pans in shape of buns, and set to rise over night; bake in 
slow oven. Mrs. W. P. Mitchell. 

GERMAN COFFEE CAKE. 

% pound butter, 1 cup sugar, 1 qt. warm milk, 1 cake compress- 
ed yeast dissolved in warm milk, 3 eggs and about 2 pounds flour; 
mix thoroughly and let stand in a warm place over night and in the 
morning pour into pans to rise; guard against using too much flour. 
Have batter the same consistency as that of layer cake ; flavor with 
Royce's vanilla or lemon. Before placing in oven spread with but- 
ter and sprinkle with sugar and cinnamon. Mrs. Leon Ball. 

ROLLS. 

2 qts. flour, 4 tablespoons butter, (5 or 6 may be used), 1% tea- 
spoons salt, 1 beaten egg, % cup sugar, 1 qt. milk, 1 compressed yeast 
cake; set sponge, when sufficiently light knead and return to bowl 
to rise again; when light knead and mould into rolls, using just as 
little flour as possible. The dough should be very soft. Let rise 
again and when very light, bake. If the temperature of the kitchen 
is held at 75 degrees, the dough will be ready for its first kneading 
in 3 hours, and for the second kneading an hour later. 



BREAD. 



PARKER HOUSE ROLLS. 

With 2 qts. sifted flour, 2 tablespoons melted butter, 2 table- 
spoons sugar, a little salt, well worked together ; make a sponge with 
warm milk and add 1 dissolved yeast cake ; when it is light, add flour 
and mould for 20 minutes; let rise again; roll it out; cut into thin 
cakes ; butter the top and fold them half over and set to rise again ; 
bake. Mrs. C. D. Crandall. 

PARKER HOUSE ROLLS II. 

1 pt. sweet milk, 1 tablespoon melted lard, 1 tablespoon melted 
butter, 2 tablepoons sugar, 1 small teaspoon salt, 1 compressed yeast 
cake, 2 qts. flour ; scald milk ; then add sugar, butter, lard and salt. 
When lukewarm, add yeast cake previously soaked in cup water; 
stir in enough of the measured flour, (after sifting a few times) to 
make a soft sponge; set aside to get quite light and spongy; then 
add the remainder of the flour and knead 20 minutes on the board 
or 10 minutes if a bread mixer is used ; let rise very light ; roll out ; 
spread with butter; cut with biscuit cutter; fold over, bringing 
edges even; place in tin (not too close together) and let rise; bake 
in a quick hot oven; butter over the top after placing them in the 
tin and also after baking. Mrs. Dwight Cowan. 

RUSK. 

1 pt. milk, 1 cup yeast or 1 yeast cake dissolved in a /2 cup luke- 
warm water, 4 eggs; add as much flour as can be stirred in with a 
spoon; let rise until very light; then add 2 cups sugar, 1 large cup 
butter. If too soft to handle, add a little more flour, but the dough 
should be very soft; let rise again until very light; mould gently 
with the hands ; let rise again and bake ; then wash with cream and 
sugar ; set rusk at 3 p.m.; add sugar and butter at 9 p. m. ; and let 
rise until morning. Jamestown Cook Book. 



THE WARREN COOK BOOK. 



BISCUIT, MUFFINS, GEMS, ETC. 



99 



BISCUIT, MUFFINS, GEMS, ETC. 

Mrs. S. E. Walker 

BAKING POWDER BISCUIT I. 

2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 table- 
spoon butter, 1 tablespoon lard, % cup milk and water, in equal 
parts; mix the flour, baking powder and salt and sift twice; work 
in the butter and lard with the tips of the fingers ; add gradually the 
liquid, (more or less as required according to quality of the flour), 
mixing with a knife until of the consistency of a soft dough ; toss on 
a floured board; pat and roll lightly until % inch in thickness; cut 
into shape and bake in a hot oven 15 minutes. Mrs. S. J. D. 

TWIN BISCUIT. 

Use recipe for Baking Powder Biscuit No. 1 ; roll a little less 
than 1/2 inch in thickness ; brush over with melted butter and put 
together in pairs; bake in a quick oven from 12 to 15 minutes. 

BAKING POWDER BISCUIT II. 

1 qt. sifted flour, 2 tablespoons lard or butter, % teaspoon salt, 
3 teaspons baking powder ; mix together ; add sufficient milk to form 
a very soft dough; knead little as possible; roll out quickly and bake 
in hot oven. Mrs. "W. 

MAPLE SUGAR BISCUIT. 

Same as above ; when rolled out sprinkle with maple sugar ; roll 
up in small rolls and cut slices from the ends and bake on buttered 
tins. 

MAPLE SUGAR BISCUIT. 

1 cup maple sugar, broken in pieces the size of hickory nuts, V2 
cup white sugar, % cup butter, 1 cup milk, 1 egg, 2 teaspoons bak- 
ing powder, flour enough to roll moderately stiff; press a lump of 
sugar firmly on each biscuit just before putting in oven. 

GRAHAM BISCUIT. 

1% cups flour, % cup graham flour, 2 teaspoons baking powder, 
Y2 teaspoon salt, 2 tablespoons buttei% % cup milk; mix the flour, 
baking powder and salt and sift twice , work in the butter with the 
tips of the fingers ; add the milk gradually ; toss on a floured board ; 
pat and roll to % inch in thickness; cut into shape and bake in hot 
oven 12 to 15 minutes. 

BLUEBERRY CAKE. 

% cup butter, 2 cups sugar, 3 eggs, 1 cup sweet milk, 2 cups 
blueberries, 3% cups flour, 2 teaspoons baking powder. Bake in 
a shallow pan; cut in squares and serve hot. 

Honor S. Parmlee. 



100 



THE WARREN COOK BOOK. 



COFFEE SQUARES. 

Steam % cup sugar with the same quantity butter, adding 1 
well beaten egg, % cup strained black coffee, a pinch salt, % cup 
milk and 2 teaspoons baking powder sifted with 2 cups flour: beat 
thoroughly and then stir in % cup floured currants. Pour into a 
well-buttered square pan, and after sprinkling with cinnamon and 
powdered sugar bake in a moderate oven for % of an hour. Cut 
when cold into small squares. Good Housekeeping. 

CORN RICE BREAD. 

3 eggs beaten together until very light; add V2 cup white corn 
meal, % cup cold boiled rice, 1 teaspoon baking powder, milk to 
make a very thin batter and lastly 1 tablespoon melted butter poured 
in. Bake until firm in a moderate oven and serve with spoon as 
soon as done. White corn meal is necessary to make this a success. 

Mrs. G. M. Tybout. 

Nice with chicken or fish. Mrs. Noyes. 

JOHNNY CAKE. 

2 eggs, pinch salt, 2 tablespoons sugar, 2 tablespoons incited but- 
ter, 1 cup milk, 1 cup corn meal, 1 cup flour, 2 teaspoons baking pow- 
der ; bake 20 minutes in a quick oven. Mrs. J. M. Siegfried. 

JOHNNY CAKE H. 

2 cups corn meal, 1 cup flour, 1 cup sweet milk, 1 cup sour milk, 
1 egg, 1 tablespoon melted butter, 1 teaspoon baking powder in flour, 
% teaspoon soda in sour milk, 1 tablespoon sugar. 

Mrs. Gemmill. 

JOHNNY CAKE III. 

6 tablespoons melted butter, 6 small tablespoons sugar, 1 cup 
sweet milk, 3 eggs, 1 cup corn meal, 2 cups wheat flour, 3 teaspoons 
baking powder, a little salt. C. W. 

JOHNNY CAKE IV. 

2 eggs, 1 cup sugar, iy 2 cups corn meal, % cup melted lard, 2 
cups each sour milk and flour, 2 teaspoons each soda and salt. This 
makes 2 cakes. Mrs. Ed. R. Allen. 

SOUR CREAM BISCUIT. 

1 qt. flour, 3 teaspoons baking powder, 2 tablespoons butter; 
work into dry flour, y 2 teaspoon soda added to 1 cup sour cream, salt 
and sufficient sweet milk to make right to roll. 

Mrs. S. E. Walker. 

GEMS. 

In baking gems, remember to have a hot oven, and heated, well 
greased pans. 



BISCUIT, MUFFINS, GEMS, ETC. 



101 



GRAHAM GEMS. 

Butter the gem pans thoroughly and put where they will get 
very hot. 1 cup graham flour, 1 cup sweet milk, 1 egg beaten light, 
1 tablespoon sugar, butter the size of large walnut, 1 teaspoon cream 
of tartar, % teaspoon soda, pinch of salt; beat up quick and hard; 
do not stir. Mrs. Mark Jamieson. 

GRAHAM GEMS. ' 
1 pt. buttermilk, 1 teaspoon soda, a little salt, 1 egg, '/ 2 cup 
sugar, 1 tablespoon lard; thicken with graham flour and bake in 
gem tins. Mrs. Hoffman. 

GRAHAM GEMS. 
1 scant qt. graham flour, 2 teaspoons baking powder, 3 teaspoons 
sugar, % teaspoon salt; mix well together and wet with 1 pt. milk; 
bake in gem pans in a hot oven. Mrs. Hiram G. Eddy. 

GRAHAM GEMS. 

1 egg, % cup sugar, 1 large tablespoon butter, scant cup milk, 2 
teaspoons baking powder, % cup flour, 1 cup graham flour; makes 
10 or 12 gems. Mrs. W. J. Richards. 

KORNLET GEMS. 

1 can Kornlet, 1 pt. flour, 1 teaspoon salt, same of -rugar, 2 large 
teaspoons Baking Powder, 1 pt. milk; mix into a firm batter; fill 
well-greased gem pans %, and bake in a hot oven. 

WHEAT GEMS. 

1 egg, iy 2 cups sweet milk, 2 cups flour, 2 teaspoons baking 
powder, 1 tablespoon melted butter; bake in very hot oven in very 
hot gem pans. Mrs. I. G. Lacy. 

CORN GEMS. 

Same as Johnny Cake No. 1. Bake in gem pans. 

. BREAKFAST MUFFINS. 

Take 1 qt. flour and stir in 3 teaspoons baking powder, 1 pt. 
milk, 3 eggs, 3 tablespoons sugar, butter size of an egg; bake in 
gem tins or muffin rings. Mrs. David H. Siggins. 

CORN MUFFINS. 

1 large cup sweet milk, 2 eggs, 4 tablespoons sweet cream, 2 
teaspoons baking powder, 1 cup flour, 1 cup corn meal, a little salt. 
For wheat muffins use this recipe substituting wheat flour for the 
corn meal. Very reliable. Mrs. Weston Beaty. 

DAINTY CORNMEAL MUFFINS. 

2 eggs, 2 tablespoons white sugar, iy 2 cups sweet milk, y 2 tea- 
spoon salt, 1 cup white Indian meal, 2 cups flour, a tablespoon melted 
butter, and 2 heaping teaspoons baking powder; sift the baking 



102 



THE WARREN COOK BOOK 



powder into the flour. Begin with the eggs and add all the other 
ingredients in the order above given and bake in gem pans in a hot 
oven for 20 minutes. They are delicious. Mrs. S. E. Walker. 

MUFFINS. 

Beat y 2 cup sugar, 1 tablespoon melted butter and 1 egg thor- 
oughly; add 1 cup sweet milk, 1% cups flour and 3 teaspoons baking 
powder. Makes 8 or 9 muffins. Mrs. D. D. Reed. 

MUFFINS. 

2 cups flour, 2 tablespoons sugar, 1 tablespoon melted butter, 1 
cup sweet milk, 3 teaspoons baking powder, 1 egg and a little salt. 

Mrs. Haslet, Franklin. 

MUFFINS (SALLY LUNN). 

3 tablespoons melted butter, y 2 cup sugar 7 1 cup sweet milk, 2 
cups flour, 1 egg, 3 teaspoons baking powder; bake in muffin rings 
or small patty pans. Nice for tea, warm. Mrs. C. D. Crandall. 

MUFFINS WITHOUT EGGS. 

1 qt. buttermilk, 1 teaspoon soda dissolved in the milk, a iittle 
salt, and flour enough to make a stiff batter; drop into gem tins and 
bake 15 or 20 minutes. 2 or 3 tablespoons sour cream will make 
them a little richer. Mrs. C. A. Bettis. 

MUFFINS WITH COCOA. 

% cup butter, % cup sugar, 1 egg, % cup milk, V/ 2 cups flour, 
% cup cocoa, 2 rounded teaspoons baking powder. Cream the but- 
ter and sugar; add the yolk of the egg; sift the flour and baking 
powder together 3 times ; add this mixture alternately with the milk ; 
beat the white of an egg to a stiff froth and fold in carefully; fill 
hot gem pans half full; bake in a quick oven 15 or 20 minutes. 

Clara B. Sconeld. 

MUFFINS. 

1 pt. flour, 1 cup milk, 2 eggs, 2 teaspoons baking powder, but- 
ter the size of an egg; beat the yolks of the eggs with the butter; 
then add the whites well beaten; sift baking powder with the flour 
and mix all together in a batter; bake in muffin rings. 

Mrs. L. B. Hoffman. 

MUFFINS. 

2 cups flour, salt, 2 teaspoons baking powder, 1 tablespoon but- 
ter, 1 tablespoon sugar; beat 1 egg in a teacup and fill with sweet 
milk; beat into a batter and bake in muffin rings. 

Mrs. J. C. Thomas. 

RICE MUFFINS. 

1 cup boiled rice, 1 cup sweet milk, 1% cups flour, 2 eggs, well 
beaten, 2 teaspoons baking powder, 1 teaspoon sugar, leaspoon 
salt, 5 tablespoons melted butter; stir lightly; bake in hot muffin 
pans. Mrs. S. E. Walker. 



BISCUIT, MUFFINS, GEMS, ETC. 



105 



POP-OVERS. 

2 cups milk, 2 cups flour, 2 eggs, 1 even teaspoon salt ; beat eggs 
separately, adding whites last; beat all well together; bake in gem 
pans. Mrs. J. B. Allen. 

GRIDDLE CAKE INSTRUCTIONS. 

In cooking pancakes and waffles, be sure to use only enough 
grease to keep them from sticking to the griddle or waffle iron. 
Have the griddle hot ; cook the cakes until the edges are full of bub- 
bles ; then turn. If doughy inside, the griddle is too hot ; if leathery 
and heavy, not hot enough. A teaspoon of brown sugar will make 
cakes brown nicely. The addition of some soaked bread crumbs, 
mashed fine, or a little cold rice soaked in milk until soft, makes them 
very tender and delicious. 

BUCKWHEAT CAKES. 

1 qt. warm water, 1 teaspoon salt, 1 cake yeast foam dissolved 
in warm water, buckwheat flour enough to make a stiff batter ; when 
ready to bake pour out some of the stiff batter and set in a cool 
place to start batter for next morning and thin the rest with sour 
milk to the right consistency and add 1 teaspoon soda ; bake on a 
hot griddle. Mrs. Bettis. 

Buckwheat batter can be kept perfectly sweet by pouring cold 
water over that left from one morning, and which is intended to be 
used for raising the next morning's cakes. Fill the vessel entirely 
full of water and put in a cool place ; when ready to use, pour off 
the water, which absorbs the acidity. 

CORN GRIDDLE CAKES. 

2 cups flour, % cup corn meal, 1% tablespoons (level) baking 
powder, l 1 /^, teaspoons salt, % cup sugar, iy 2 cups boiling water, 1% 
cups milk, 1 egg, 2 tablespoons melted butter; add meal to the boil- 
ing water and boil 5 minutes ; turn into bowl ; add milk and remain* 
ing dry ingredients, mixed and sifted; then add the egg well beaten 
and then the butter; bake at once on hot griddle. 

Jamestown Cook Book. 

GRIDDLE CAKES WITHOUT EGGS. 

2 cups graham flour, 1 cup white, 2 cups buttermilk, 1 teaspoon 
salt, 1 heaping teaspoon soda, 1 pt bread crumbs soaked until soft; 
add water if necessary to thin batter. Mrs. E. R. Pierce. 

GRIDDLE CAKES FOR TWO. 

Beat 1 egg; add a pinch of salt, 1 cup sour or buttermilk, tea* 
spoon soda and 1 teaspoon baking powder sifted with 1 scant cup 
flour. Let stand % hour and bake. Lucie C. Richards. 



104 



THE WARREN COOK BOOK. 



GRIDDLE CAKES WITHOUT EGGS. 

1 pt. sour milk; add a pinch of salt, flour enough to make a stiS 
hatter: beat perfectly smooth, the last thing before baking add a 
level teaspoon soda dissolved in hot water; add enough sweet milk 
to make lain enough for baking on a hot griddle. 

Mrs. L. M. Ridlesperger. 
SWEET MILK GRIDDLE CAKES (WITHOUT EGGS). 

1 pt. sweet milk in which dissolve ^2 teaspoon soda. 1 cup flour 
in which mix 1 rounded teaspoon baking powder; put together and 
add a pinch of salt and enough flour to make the right consist enc 7 
for baking on a hot griddle. Mrs. Lizzie Garfield. 

FLANNEL CAKES. 

1 qt, milk, 3 tablespoons yeast. 1 tablespoon melted butter, 2 
eggs well beaten, 1 teaspoon salt, flour to make good batter ; set 
sponge over night. In morning add butter and eggs. 

Mrs. George Xoyes. 

POTATO PANCAKES. 

Take raw potatoes and grate them; let them drain through col- 
ander to dry out juice; add egg, salt, nutmeg and onion to season; 
fry in butter and lard, but not enough to make them greasy. One 
egg is sufficient for 6 potatoes, Conewango Fishing Club. 

RICE GRIDDLE CAKES. 

1 pt, milk, 2 cups boiled rice. 2 cups flour. 3 eggs. 2 heaping tea- 
spoons baking powder; press the rice through a sieve: add to it the 
eggs well beaten; then 1 tablespoon melted butter: then the flour 
and milk; beat until smooth; add the baking powder; mix thorough- 
ly and bake at once on a hot griddle. 

Jamestown Cook Book. 

WAFFLES. 

1 qt. flour, 1 large pt. sweet milk, 2 eggs, 3 tablespoons butter, 2 
teaspoons baking powder, a little salt ; rub the butter through the 
flour thoroughly; add salt and baking powder; when ready to bake 
.beat the eggs and add to the milk and then to the other ingredients- 

Ellen W. Beatv. 

WAFFLES. 

1 pt. sweet milk, y 2 cup melted butter, sifted flour to make soft 
batter; add the well beaten yolks of 3 eggs; then the beaten whites, 
lastly 2 teaspoons baking powder. Mrs. Lucy Xoyes. 

NICE WAFFLES. 

1 pt. sour milk. 1 teaspoon salt. 1 tablespoon melted butter, 3 
eggs beaten separately, flour to make thick batter, and 1 teaspoon soda 
dissolved. Sweet milk may be used, in which case substitute 2 tea- 
spoons baking powder for the soda. C. J. W. 



BISCUIT, MUFFINS, GEMS, ETC. 



105 



GRAHAM WAFFLES. 

1 pt. sweet milk, 3 well beaten eggs, 1 tablespoon sugar, butter 
the size of a walnut (melted), salt, 1 pt. graham and 1 cup wheat 
flour, mixed with 2 heaping teaspoons baking powder. 



106 THE WARREN COOK BOOK. 



BREAKFAST DISHES. 



10? 



BREAKFAST DISHES 

Mrs. C. A. Bettis 

BREAKFAST HINTS. 

Serve all cold things absolutely cold, and hot things hot. 

If toast is served have it made at the last minute, or, better still, 
three or four times during the meal, and send it to the table in a 
folded napkin, hot and crisp. 

First, fruit of all kinds daintily prepared, followed by cereals 
uncooked or the cooked ones following recipes on the package for 
cooking, toast, cakes, waffles or muffins, eggs, hash, potatoes baked, 
creamed or the potato chips, cookies, doughnuts, and above all a 
good cup of coffee or cocoa. 

Any of the following recipes which have been tested will help 
to make a delicious breakfast. 

For all sorts of muffins, gems, waffles, pancakes and similar 
dishes, suitable for breakfasts, look in the department headed " Muf- 
fins, Gems, etc." 

BREADED EGGS. 

Boil the eggs hard; cut in round, thick slices; pepper and salt; 
dip each in beaten raw egg; then fine bread crumbs or powdered 
cracker, and fry in butter hissing hot ; drain off every drop of grease 
and serve on a hot dish for breakfast. Mrs. R. T. A. 

BACON CRISPS. 

Take thin slices of nice bacon; remove the rind; dip in beaten 
egg and rolled cracker crumbs, and fry a delicate brown. 

HAM FRITTERS. 

To 2 cups boiled ham chopped fine, add 2 well-beaten eggs, % 
cup milk, a few cracker or bread crumbs; season with pepper and 
salt, and drop by the spoonful into hot fat ; fry a nice brown. 

DEVILED KIDNEYS. 

Cut 4 lamb's or 2 veal's kidneys into small pieces; cover with 
cold water and let come to the boil; drain; put in a sauce pan, 1 
medium-sized onion, chopped fine, 1 tablespoon butter and simmer 
till onion turns yellow; add 1 cup broth, 1 teaspoon curry powder, 
a pinch cayenne, salt, and let the kidneys simmer about Y 2 hour or 
until tender; thicken a little and serve on hot buttered toast. 

Mrs. R. T. A 



108 



THE WARREN COOK BOOK. 



CREAMED SALT MACKEREL. 

Take a salt mackerel ; wash ; remove all the black skin from the 
inside, and soak over night in a large pan of water; place in hot 
water and let simmer for a minute or two ; drain and place on a plat- 
ter; have ready a rich cream dressing; pour over, and send to the 
table hot. 

OYSTER CAKES. 

To % pt. oyster liquor and % pt. sweet milk, add 1 pt. wheat 
flour, a few chopped oysters, 2 eggs and a little salt; drop by spoon- 
fuls into hot lard, and fry a nice brown. 

PIGS IN BLANKETS. 

Take nice thin slices of bacon; remove the rind and parboil; 
take fine, plump, fresh oysters ; drain ; dip in beaten egg, and roll in 
cracker crumbs; wrap each oyster in a slice of bacon, pinning to- 
gether with a wooden toothpick ; place the pigs in a wire basket, and 

immerse in hot fat until a delicate brown; remove the picks, and 
send to the table hot. 

SAUSAGE ROLLS. 

Boil small sausages ; cut in half lengthwise and remove the skin ; 
make a rich baking powder biscuit dough ; roll to the thinness of % 
inch ; cut in strips somewhat larger than the sausages ; fold in the 
sausages; roll and pinch until well covered; brush with milk and 
bake in a quick oven. Mrs. R. T. A. 

MINCE GRIDDLE CAKES. 

Chop all the cold bits of meat you may have, of whatever kind, 
cooked of course ; season with salt and pepper ; make a batter as for 
pancakes ; lay a spoonful on the well-buttered griddle ; then a spoon- 
ful of the chopped meat and part of a spoonful of the batter over 
the meat; when cooked on one side, turn, and when done, serve hot 
as possible. 

FRENCH TOAST. 

Put 6 slices of bread in a dish ; beat 2 eggs well, and put in 1 pt. 
sweet milk ; stir well ; pour over the bread and let stand 10 minutes ; 
bake on a hot buttered griddle, same as pancakes, and eat with but- 
ter and sugar or syrup. 

FRIED BREAD. 

Dip slices of stale bread in milk or water quickly; place in hot 
skillet containing melted butter and cover; let fry until browned 
on both sides and steamed through. Mrs. M. J. Danforth. 

POTATO CAKES. 

Take 1 qt. cold mashed potatoes and work 2 eggs well through ; 
make into cakes and fry in butter and lard, or drippings. You can 
mix in codfish that has been previously prepared for the table, and 
make codfish balls. 



BREAKFAST DISHES. 



109 



CORN MEAL MUSH. 

Salted water 4 cups, corn meal 1 cup. Into the salted water, 
stir corn meal till it begins to thicken, and finish cooking in a double 
boiler; cook 3 or 4 hours. May be re-heated over steam for break- 
fast, and served with sugar and cream. 

FRIED CORN MEAL MUSH. 

Sprinkle fresh corn meal into salted boiling water; stir until 
very smooth, adding meal until of the right consistency. Let it boil 
slowly for y 2 hour ; then add a little wheat flour ; put in a wet mold, 
pound baking powder can or pudding dish to cool, or dip muffin 
rings in cold water; set on a plate and fill with mush; remove the 
stiffened forms; cut in slices % inch in thickness; roll in flour and 
fry slowly in hot lard or drippings; serve with molasses or maple 
syrup. 

GRAHAM MUSH. 

Stir fresh graham flour into salted, boiling water, beating out 
the lumps as much as possible ; boil briskly for several minutes, and 
serve hot with sugar and cream. 

OAT FLAKE. 

To 1 qt. boiling water add 2 cups oat flake and a teaspoon salt ; 
let boil in the upper kettle of a double boiler over the fire until thick- 
ened; then cook over steam from 40 minutes to an hour, or until 
ready to serve. 

OATMEAL MUSH. 

Put 4 tablespoons oat flake into 1 qt. cold water ; add 1 teaspoon 
salt ; let it cook slowly from 1 to 2 hours, adding hot water when 
needed; just before serving add 1 teaspoon butter; serve with sugar 
and cream. 

BAKED MUSHROOMS. 

Peel 12 large fresh mushrooms ; simmer in butter ; add 1 cup 
chicken or veal broth, or a cup cream ; salt and pepper to taste ; sim- 
mer 15 minutes; place on rounds of bread on a buttered platter: 
cover and cook in oven about 10 minutes, basting once with melted 
butter. A small pinch of mace will give the mushrooms a more pro- 
nounced flavor. Mrs. M. M. W. 
MUSHROOM OMELET. 

Clean 1 cupful small button mushrooms, canned ones may be 
used ; cut them into bits ; put into a stew-pan an ounce of butter and 
let it melt ; add the mushrooms, a teaspoon salt, Vg teaspoon pepper 
and Y2 cup cream or milk; stir in a little flour, dissolved in milk to 
thicken if needed; boil 10 minutes, and set aside until the omelet 
is ready; make a plain omelet the usual way, and just before doubl- 
ing it, turn the mushrooms over the center, and serve hot. 

Mrs. R. T. A. 



THE WARREN COOK BOOK. 



TOMATOES FOR BREAKFAST. 

Cut in half nice, firm tomatoes ; place in pan skin side down, with 
piece of butter on each ; sprinkle with pepper and salt, and bake till 
tomatoes are tender; remove with a cake turner onto a hot serving 
dish; add a cup cream to the juice in the pan; let it come to the 
boil; thicken with a little flour and pour over the tomatoes; serve 
with hot toast. Mrs. R, T. A. 



SANDWICHES. 



SANDWICHES 

Miss Nettie Talbott 

The term sandwich was first used by John Montagu, fourth Earl 
of Sandwich (1792), who used to have slices of bread with ham be- 
tween brought to him at the gaming-table, to enable him to go on 
playing without intermission. The term is now applied to thin slices 
of bread, cake or crackers, plain or buttered with some article of 
food placed between. 

Bread for sandwiches should be a day old before using. The 
butter should be creamed with a spoon or knife before spreading, 
not melted. 

BEET AND CREAM CHEESE SANDWICHES. 

Spread one piece of bread with cream cheese, the other with 
beets that have been chopped very fine and seasoned with French 
dressing. 

BACON SANDWICHES. 

Spread mayonnaise dressing and chopped sweet pickle on crisp 
pieces of cold broiled breakfast bacon that has been placed between 
thin slices of bread. 

BAKERS' ROLL SANDWICHES (HOT). 

Split and butter sandwich rolls ; cover with thin slices of cheese ; 
fasten with toothpicks or tie together with string; put in hot oven 
for 5 minutes and serve. 

CHEESE SANDWICHES (HOT). 

Slice bread thin; remove crusts and place a slice of cheese with 
a sprinkle of cayenne between two slices of the bread; put sand- 
wiches in drippers and place in oven until a light brown; serve hot. 

Miss Bemis. 

CHEESE AND PICKLE SANDWICHES. 

Mix Neufchatel cheese with chopped sweet pickles and enough 
cream to make soft paste; spread bread in the usual way. 

CHICKEN SALAD SANDWICHES. 

Chop cooked chicken; season with salt, pepper and paprika; 
mix with salad dressing and cream; spread on bread and press cor- 
responding slices together. 

CLUB SANDWICHES. 

Have ready 4 triangular pieces of toasted bread spread with 
Mayonnaise dressing; cover 2 of these with lettuce; lay thin slices 



1 12 



THE WARREN. COOK BOOK. 



of cold chicken (white meat) upon the lettuce; over this arrange 
slices of broiled breakfast bacon ; then lettuce, and cover with other 
slices of toast spread with Mayonnaise; garnish with lettuce dipped 
in Mayonnaise. 

CAVIARE SANDWICH ROLLS. 

To each 2 tablespoonfuls of caviare, add 10 drops onion juice 
and a few drops lemon juice, and mix together thoroughly; remove 
the crust from a fresh, moist loaf of bread ; cut in thin slices ; spread 
each slice very delicately with butter and caviare mixture; roll and 
pin with toothpicks. If the bread is not sufficiently moist to roll, 
wrap the loaf in a damp cloth ; then in a dry one ; keep in this fashion 
until ready to serve. 

DILL PICKLE SANDWICHES. 

Use dill pickle instead of olives and proceed as for olive sand- 
wiches. Let the pickle drip off a little before using, so that it will 
not thin the dressing. Mrs. W. F. Messner. 

EGG SANDWICHES. 

Hard boil the eggs, when cold peel and chop rather fine ; add suf- 
ficient amount of both oil and vinegar to make it moist enough to 
spread on thin buttered slices of bread; season well with salt and 
paprika. Mrs. Paul B. Stewart. 

FIG SANDWICHES. 

Chop % pound figs very fine; add % cup water and cook to a 
smooth paste ; add also % cup almonds, blanched, chopped very fine 
and pounded to a paste with a little rose-water, also juice of % 
on. When cold spread mixture on thin slices of cake or brown 
bread. Raisins or dates may be used in place of figs. 

HAM SANDWICHES. 

Chop cold boiled ham as much fat as lean) ; season with salt 
and paprika; mix with salad dressing and enough cream to spread; 
prepare sandwiches in usual way. 

LAMB SANDWICHES. 

Mix cold chopped lamb with fresh mint sauce and a little salad 
dressing if desired; spread on thin slices of buttered bread. 

LETTUCE SANDWICHES. 

Lay lettuce leaf on buttered bread ; cover with Mayonnaise which 
has been mixed with a little finely chopped onion. 

LUNCHEON SANDWICHES. 

Mix equal parts of chopped cooked ham and veal with a well 
seasoned brown sauce and spread between slices of bread that have 
been fried in butter. Serve at once. 



SANDWICHES. 



115 



MOSAIC SANDWICHES. 

Cut slices of brown and white bread half an inch thick; spread 
with butter and either a sweet or a savory mixture; put 4 or 5 to- 
gether and leave under a weight until well pressed; slice from the 
end when ready to serve. 

NEUFCHATEL SANDWICHES. 

Neufchatel cheese is excellent in sandwiches mixed with an 
equal quantity of chopped nuts and seasoned with paprika. They 
are better if made of rye or bran bread and should be served at any 
informal or Dutch lunch with coffee. Mrs. Paul B. Stewart. 

NUT AND EGG SANDWICHES. 

Mix iy 2 , cups of pecan and walnut meats, (equal parts) ground 
fine with 2 hard-boiled eggs and 8 medium-sized olives chopped fine; 
moisten with dressing- made as for my salmon salad and spread be- 
tween buttered slices of bread. Mrs. Edward Lindsey. 

OLIVE SANDWICHES. 

Chop olives and mix with either cream or oil mayonnaise as pre- 
ferred and spread between thin slices of buttered bread. 

PEANUT SANDWICHES. 

Chop freshly roasted peanuts very fine; then pound in a mor- 
tar until smooth ; season with salt and thick cream. Salad dressing 
may be used with cream, if desired. 

Peanuts and red raspberry jam mixed make a delicious filling 
for sandwiches. 

PEPPER HASH SANDWICHES. 

Drain the pepper hash (recipe in Pickle Department) ; mix to 
taste with any boiled salad dressing and use as other fillings. 

Mrs. W. J. Richards. 
RUSSIAN SANDWICHES. 
Slightly butter thin slices of bread; moisten fine chopped olives 
with Mayonnaise Dressing and spread on bread; spread other side 
with Neufchatel and press together. 

SWEET SANDWICHES. 

Spread slices of brown or white bread with grapefruit marma- 
lade through which is chopped candied ginger. Another good sweet 
mixture is pineapple preserves mixed with candied cherries. 
Equally delicious is bar-le-duc and cream cheese or grated maple 
sugar and chopped walnuts. Mrs. "W. J. Richards. 

SARDINE SANDWICHES. 

Use in bulk, equal parts of yolks of well-cooked eggs, rubbed to 
a smooth paste, and the flesh of sardines, freed from skin and bones 
and pounded in a mortar; season to taste with a few drops of tobas- 



THE WARREN COOK BOOK. 



co sauce and lemon juice, and spread as usual. Crackers may be 
used in the place of bread if prepared just before using. 

TONGUE AND VEAL (OR CHICKEN) SANDWICHES. 

Use a little less of the chopped tongue than of the other kind of 
meat ,and % as much chopped celery as meat; mix with salad dress- 
ing; spread one piece of bread with butter, the other with the mix- 
ture and press together. 



CHAFING DISH. 



115 



CHAFING DISH 

Miss Mary White 

The chafing dish, which, within the last few years has gained so 
much favor, is by no means a utensil of modern invention, as its his- 
tory may be traced to the time of Louis XIV. 

The simple tin chafing dishes may be bought for as small a sum 
as 90 cents, while the elaborate silver ones command as high a price 
as $100. Very attractive ones are made of granite ware, nickel or 
copper. The latest patterns have a screw adjustment to regulate the 
flame and a metal tray on which to set the dish. 

A chafing dish has 2 pans, the under one for holding hot water, 
the upper one with long handle for holding food to be cooked. A 
blazer differs from a chafing dish, inasmuch as it has no hot water 
pan. Wood alcohol is often used instead of the high proof spirits. 

CREAMED CHICKEN. 

1% cups cold cooked chicken, cut in dice, 1 cup cream sauce and 
Ys teaspoon celery salt. Heat chicken dice in sauce, to which celery 
salt has been added. 

CREAMED CHICKEN WITH MUSHROOMS. 

Add to Creamed Chicken % cup mushrooms, cut in slices. 

Mrs. F. J. Lyons. 

CURRIED EGGS. 

Melt 2 tablespoons butter ; add 2 tablespoons flour mixed with ^4 
teaspoon salt, y 2 teaspoon curry powder and % teaspoon paprika; 
stir until well mixed ; then pour in gradually 1 cup milk ; add 3 hard- 
boiled eggs cut into eights lengthwise, and re-heat in sauce. 

Mary L. White. 

FUDGE (See Confections). 

FRIED FROGS' LEGS. 

Clean and trim 1 dozen frogs' hind legs; season with salt and 
pepper; roll in crumbs, egg and crumbs, and saute in a hot blazer, 
using enough butter to prevent burning. Do not attempt to cook 
too many at a time. 

MUSHROOMS A LA SABINE. 

Wash *4 pound of mushrooms ; remove stems and peel caps ; 
sprinkle with salt and pepper ; dredge with flour and cook 3 minutes 
in a hot pan with 2 tablespoons butter ; add 1% cups brown sauce and 



1 16 



THE WARREN COOK BOOK. 



cook slowly 5 minutes ; sprinkle with 3 tablespoons grated cheese ; 
as soon as cheese is melted, arrange mushrooms on toast and pour 
over them the sauce. 

MACAROONS WITH CHOCOLATE SAUCE. 

Put 1 cup rich cream in the chafing dish; beat together x /4 cup 
cocoa, the yolks of 3 eggs and 6 tablespoons sugar; add this to the 
hot cream; stir continuously until thick; flavor with % teaspoon of 
Royce's vanilla, and pour at once over the macaroons. 

Mrs. Roy. 

FRICASSEED OYSTERS. 

2 teaspoons butter, 1 teaspoon salt, % teaspoon pepper, (cay- 
enne), 1 pt. oysters; place all ingredients, except oysters in blazer, 
when hot add oysters ; cover and shake pan occasionally. When the 
oysters are plump, drain them and place them where they will keep 
hot ; add enough cream to liquid drained from oysters, to make 1 
cup. Make a white sauce, using this for liquid: 2 tablespoons but- 
ter, 1 teaspoon lemon juice, 2 tablespoons flour, salt and pepper to 
taste; beat 1 egg until light; pour sauce over it; add oysters, and 
when hot, serve on toast or in patty cases. Mrs. H. C. Jacobs. 

PANNED OYSTERS. 

Heat % cup butter in blazer ; add 1 qt. cleaned oysters ; season 
to taste with salt and pepper; cook until oysters curl and serve on 
hot toast. Mrs. W. J. Richards. 

PANNED OYSTERS. 

Melt 2% tablespoons butter ; add 2 tablespoons flour, % teaspoon 
salt, % teaspoon paprika, % tablespoon Chili sauce ; clean 1 pt. oys- 
ters and add; cook until edges curl; then add 1 tablespoon finely 
chopped parsley and 2 tablespoons chopped celery; serve with toast. 

Miss Mary White. 

PANNED OYSTERS. 

Put 1 pt. oysters in colander; pour cold water over them; let 
drain for 10 minutes; put frying pan over fire, and when very hot 
toss in oysters; shake over fire until oysters are plump; season with 
salt, pepper and 1 tablespoon butter; serve on platter with tomato 
catsup. Mrs. Gruninger. 

GRILLED SARDINES. 

Drain 12 sardines and cook in a chafing dish until heated, turn- 
ing frequently. Place on small oblong pieces of dry toast, and serve 
with Maitre d 'Hotel or Lemon Butter. Mrs. Farmer. 

Lemon Butter. 

% cup butter, 1 tablespoon lemon juice ; cream the butter, and 
add slowly lemon juice. 



CHAFING DISH. 



SWEETBREADS WITH MUSHROOMS. 

Parboil 1 pair sweetbreads and cut in dice; cook 2 tablespoons 
chopped mushrooms in 3 tablespoons butter 5 minutes; add 2% 
tablespoons flour, mixed with % teaspoon salt and % teaspoon pa- 
prika, and pour on gradually 1 cup milk and % cup mushroom liquor; 
add the sweetbread dice and 1 teaspoon lemon juice. Just before 
serving, add the yolks of 2 eggs and 1 teaspoon finely chopped pars- 
ley. Miss Mary White. 

CREAMED SWEETBREADS. 

Remove tubes and membrane from 1 pair of sweetbreads; clean 
and parboil in boiling salted water 20 minutes; drain and plunge 
into cold water ; as soon as cool, remove from the water and cut into 
% inch cubes; melt 2 tablespoons butter and add 2% tablespoons 
flour mixed with *4 teaspoon salt and a few grains of pepper; poui 
on gradually 1 cup milk; then re-heat sweetbreads in sauce. 

Mrs. Paul B. Stewart. 

SCOTCH WOODCOCK. 

Melt 3 tablespoons butter; add 1% tablespoons flour and pour 
on gradually 1 cup milk ; add % teaspoon salt, a few grains cayenne 
and anchovy essence; add 4 hard-boiled eggs finely chopped and 
serve on toast. Mrs. H. C. Jacobs. 

WELSH RAREBIT. 

% pound cheese, 1 tablespoon butter, 1 egg, % cup cream, % 
teaspoon salt, 1 dash cayenne pepper, % teaspoon dry mustard; 
mince the cheese and put all the ingredients into the chafer and 
stir constantly until it is smooth and of the consistency of thick 
cream; serve immediately on hot butter crackers. 

Mrs. Richards. 

WELSH RAREBIT. 

1 pound cheese, 2 eggs, % cup milk or cream, 2 teaspoons butter, 
Y4 teaspoon mustard, % teaspoon Worcestershire sauce; put cheese 
and milk or cream, into upper part of chafing dish; mix mustard, 
salt, cayenne and Worcestershire; add eggs and beat well. When 
cheese is melted stir in mixture of dry ingredients and egg ; then the 
butter, and stir until it thickens ; stir constantly ; pour over toast or 
wafers ; brown toast on one side only. Mrs. H. C. Jacobs. 

OTHER RECIPES FOR CHAFING DISH. 

Eggs and Cheese. 
Egg Fondue. 

Eggs Scrambled with Tomato. 
Creamed beef, fish, oysters, veal, etc. 



THE WAPiREN COOK BOOK. 



PUDDINGS AND SAUCES. 



119 



PUDDINGS AND SAUCES 

Mrs. C. D. Crandall 

BOILED PUDDINGS. 

Be sure there is sufficient water in the kettle to boil the length 
of time the pudding requires. Scald a good bag; sprinkle with 
flour ; turn inside out and put in the batter ; tie tightly leaving room 
for pudding to swell; plunge in the kettle of boiling water: cover 
and do not disturb until done. 

STEAMED PUDDINGS. 

Place a cloth under the cups or pudding dish, and one over the 
pudding to absorb moisture. Have a steady fire and be sure there is 
sufficient water beneath to furnish steam, the required time. 

BAKED PUDDINGS. 

Earthen ware is preferable for a pudding dish, though tin or 
granite ware may be used. Butter dish carefully before putting in 
the pudding and bake in an even temperature. Do not cook cus- 
tards too long or they become watery. 

APPLE DUMPLINGS. 

1 qt. flour, 3 teaspoons baking powder, 1 heaping teaspoon salt, 
1 tablespoon lard. Either milk or water (milk is best). Make 
dough as for biscuits, work as little as possible; roll out and cut in 
squares ; have apples pared and cored ; if small put 1 whole apple in 
each square; if large, % with a little sugar; bring the corners up 
around the apples and pinch together inclosing the apple in the 
dough; steam % hour; place a napkin in the steamer so when the 
dumplings are done they can be lifted out without breaking. Have 
the water boiling when steamer is set on. This is enough for 8 or 
9 dumplings. Mrs. W. A. M. 

APPLE PUDDING. 

4 large or 5 small apples grated, 1 good cup sugar, yolks 2 eggs, 
pinch of salt, pinch of cinnamon ; mix with a fork all together ; beat 
whites of eggs stiff and put into the pudding still beating with the 
fork. Have the pudding dish hot with a lump of butter in it, and 
bake in a pan of hot water for y 2 hour. Eat with hard sauce or 
sugar and cream. Mrs. Hoffer, Jamestown. 

APPLE PUDDING. 

1 qt. stewed apples, % pound butter, 4 eggs, 1 cup grated bread, 
a little nutmeg ; sweeten to taste ; bake in a pudding dish. 



120 



THE WARREN COOK BOOK. 



APPLES BAKED. 

Core the apples; fill with sugar and butter; put in baking dish 
with a little water; cover and bake slowly until tender. Before 
serving, fill centers with nuts, if desired. Serve with cream. 

ALMOND PUDDING. 

Blanch % pound sweet almonds and pound fine; add 1 large 
spoon rose water, or other flavoring, if desired ; beat 6 eggs to a stiff 
froth, adding 3 tablespoons sugar, 3 tablespoons cracker crumbs, 4 
ounces melted butter and 4 ounces citron cut in small bits. To this 
add the pounded almonds and 1 qt. milk ; bake % hour in a pudding 
dish with lining and rim of paste. Delicious. Mrs. M. D. Hall. 

BERRY ROLL (STEAMED). 

Mix together 1 pt. flour, a pinch salt, iy 2 teaspoons baking pow- 
der, 1 small tablespoon butter, 1 teaspoon sugar; add sufficient milk 
to make a soft dough; roll out % inch thick; cover with fresh ber- 
ries (canned ones may be used) ; sprinkle with sugar and a teaspoon 
flour; roll up; moisten edges and ends and pinch together; place on 
a buttered plate with a cloth under and over to absorb moisture, and 
steam 45 minutes without lifting the cover; serve hot with cream 
and sugar or fruit sauce like the filling. (This may be steamed in 
2 layers with berries between, if preferred). Mrs. Kitchen. 

BIRDS' NEST. 

Into a deep buttered pie tin or muffin tins, slice tart apples and 
cover with sugar (about % cup) ; sprinkle with cinnamon and dot 
with butter as for pie (apple sauce may be used) ; cover with a bat- 
ter made as follows : Into 1% cups flour, mix a tablespoon butter, a 
pinch of salt, 1 tablespoon sugar and l 1 /^ teaspoons baking powder; 
add gradually % cup milk; bake 30 minutes or until the apples are 
tender; serve hot with sugar and cream . Mrs. Kitchen. 

BLUEBERRY PUDDING. 

Follow recipe for Blueberry Cake, (page 98) and serve with a 
pudding sauce. 

BROWN BETTY. 

Butter a pudding dish; put in a layer of bread crumbs; next a 
layer of apples, pared and sliced thin, a little sugar, butter and nut- 
meg to taste ; next a layer of bread crumbs, and so on until the dish 
is filled, having a layer of bread crumbs at top ; pour in a little water 
and cover dish; set in oven. When nearly done remove the cover 
and brown on top. Eat with cream or sauce of any kind. 

Mrs. C. D. Crandall. 

Note: — Well sweetened apple sauce may be substituted for the 
fresh apple. To elaborate, add raisins, currants and nuts. 



PUDDINGS AND SAUCES. 



121 



BREAD PUDDING (BAKED). 

Yolks of 2 eggs, beaten, add % cup sugar ; beat again ; then add 
% qt. milk, % cup bread crumbs and a teaspoon butter; add either 
cocoanut, raisins, nutmeg or Royce's flavoring extract and bake 30 
minutes or until brown on top; spread with a fruit jelly or conserve 
and cover with the whites of 2 eggs beaten stiff and slightly sweet 
ened and flavored; place in a slow oven until brown. The jelly may 
be omitted. Mrs. Kitchen. 

BREAD PUDDING STEAMED). 

3 cups bread crumbs soaked in 1 cup hot milk, 1 cup molasses, 1 
cup fruit (currants, raisins, citron and nuts), 1 tfttspoon soda, 1 egg 
1 large cup flour, 1 tablespoon butter, salt and spice to taste. Don't 
use any butter if you use nuts. Steam 3 hours and serve with any 
good sauce. Mrs. E. R. Allen. 

BUCKEYE PUDDING. 

1 egg, % cup P. R. molasses, % cup cold water, 1 cup flour, 1 cup 
seeded raisins mixed with the flour, 1 scant teaspoon soda, little cin- 
namon and salt; steam 1%, hours. No shortening, but good. 

Mrs. Gokey, Jamestown. 

Cold Sauce for Buckeye Pudding". 

1 egg, piece of butter size of egg, % cup granulated sugar, % 
teaspoon Royce's vanilla; cream butter and sugar; add beaten yolk; 
then last the beaten white. 

CARAMEL PUDDING. 

2 cups brown sugar, 4 eggs, 1 qt. milk, Royce's vanilla to taste, 
melt sugar in spider ; when thoroughly melted add milk and stir until 
sugar is all dissolved; cool and add to the well beaten eggs; flavor 
and bake in oven in pan of water ; add a pinch of salt to eggs when 
beating. Mrs. Daniel A. Sullivan, Jamestown. 

CHOCOLATE PUDDING. 

Melt oz. chocolate over water ; beat yolks 4 eggs with 1 cup 
sugar until light; add to choclate, stirring constantly; flavor with % 
teaspoon Royce's vanilla and % teaspoon cinnamon; fold into the 
mixture the well beaten whites of the 4 eggs and beat all together 
very lightly; turn into a greased pudding mold and bake in a pan 
of hot water % hour ; serve at once in individual glasses with whip- 
ped cream over the top. Mrs. 0. P. Hoffman. 

CHOCOLATE PUDDING (STEAMED). 

% cup sugar, 1 tablespoon melted butter, 1 egg, 1 cup sweet 
milk, iy 2 cups flour, 1% teaspoons baking powder, 2 squares melted 
chocolate ; put chocolate in last and beat thoroughly ; steam % of an 
hour. Mrs. Conarro. 



122 



THE WARREN COOK BOOK. 



CHOCOLATE PUDDING (WITH CRUMBS). 

1 qt. milk, 1 pt. bread crumbs, yolks of 3 eggs, 5 tablespoons 
grated chocolate ; scald the milk ; add bread crumbs and chocolate ; 
take from fire and add V2 cup sugar and beaten yolks ; bake 15 min- 
utes; beat whites to a stiff froth; add 3 tablespoons sugar; sprinkle 
on top and brown ; serve with cream. Mrs. Salyer. 

DEVILS FOOD PUDDING. 

Use small recipe for Devils Food. Bake in gem pans; serve 

with Nut Cream Sauce (Page 128). 

9 COTTAGE PUDDING. 

1 cup sugar, 1 egg, 3 teaspoons Home baking powder, 3 cups 
flour, y% teaspoon Royce 's extract vanilla, V2 cup butter, 1 cup sweet 
milk or water; sprinkle a little sugar over top before putting in 
oven; bake in a square tin; when done, cut in squares; serve with 
sour sauce. Mrs. J. G. Smith. 

FIG PUDDING (SOUR MILK). 

1 cup molasses, 1 cup chopped suet, 1 cup buttermilk or sour 
milk, 2 eggs, 1 teaspoon soda, 3 cups flour, 1 teaspoon cinnamon, a 
little nutmeg, 1 pound figs cut fine and floured; mix together molas- 
ses, suet and spices ; dissolve soda in teaspoon of hot water and mix 
with other ingredients; beat eggs light and stir into mixture; add 
figs and flour and beat thoroughly. It should be the consistency of 
cake ; steam 2% hours. This pudding will keep several weeks. 
When ready to use steam % hour; serve with a sauce. 

Mrs. C. H. Smith. 

FIG PUDDING (SWEET MILK). 

1 cup suet, chopped fine, 1 cup molasses, 1 teaspoon cloves, 1 
teaspoon cinnamon, 1 teaspoon salt, 1 cup milk, 4 scant cups flour, 
1 teaspoon soda dissolved in boiling water, 1 cup raisins, % cup figs 
chopped fine ; steam 3 hours. This will make 3 small puddings. To 
be eaten with hard sauce. Lora E. Alden. 

FIG PUDDING (WITH CRUMBS). 

1 qt. bread crumbs, 1 pound brown sugar, 1 pound figs, % pound 

suet, a little grated nutmeg, 1 tablespoon baking powder, 4 eggs ; 
steam 4% hours; serve with sauce. Mrs. Hue. 

FIG PUDDING (SMALL SIZE). 

Y 2 cup molasses (N. 0.), %, cup chopped suet, % cup sweet milk, 
1 cup chopped figs, 1% cups flour, % teaspoon cinnamon, a little 
grated nutmeg, a pinch of salt, Yo teaspoon soda, dissolved in a lit- 
tle hot water; mix all together and steam 3 hours. 

Louise Stuart. 



PUDDINGS AND SAUCES. 



123 



FRUIT PUDDING. 

1 pt. flour, 4 level teaspoons baking powder, % teaspoon salt, y 2 
cup beef suet chopped fine, ^4 cup molasses, ^4 teaspoon each of nut- 
meg and cinnamon, y 2 cup currants, y 2 cup raisins, y 2 CU P milk; sift 
the dry ingredients ; add fruit and suet ; stir in milk and molasses 
slowly and beat well ; steam iy 2 hours if in small moulds, 2y 2 hours 
if in large moulds. Mrs. J. "W. Crawford. 

GINGERBREAD PUDDING. 

iy 2 cups molasses, y 2 cup boiling water, 1 teaspoon ginger, 1 
teaspoon cinnamon, 2 teaspoons soda dissolved in hot water, y 2 cup 
melted butter, 3 cups flour; stir the molasses, butter and water to- 
gether : add the cinnamon and ginger, and lastly the flour ; bake in 2 
bread tins. 

Sauce. 

1 cup sugar, 1 cup water, 1 tablespoon butter, 3 eggs, y 2 teaspoon 
Royce's vanilla; put the sugar and water in a sauce pan; boil 15 min. 
utes; beat yolks of eggs and stir into the boiling syrup; put the 
basin into another of hot water until it begins to thicken; then add 
butter, the whites of eggs beaten stiff ; then the vanilla ; stir one 
minute longer and serve. Mrs. Ida M. Brown. 

GINGER PUDDING. 

y 2 cup molasses, fill up with boiling water, y 2 cup butter, yolks 
3 eggs. 1 teaspoon soda. 1 tablespoon ginger, 2 tablespoons sugar, 2 
cups flour; steam 1 hour. Sauce: Whites 3 eggs beaten stiff; add 1 
cup sugar and the juice and grated rind of 1 lemon. 

Mrs. F. K. Russell 

GRAHAM PUDDING. 

1 egg, y 2 cup molasses, y 2 cup sweet milk, y 2 cup melted butter, 
1 cup chopped raisins, iy 2 cups graham flour, % teaspoon soda dis 
solved in warm water, a little nutmeg; steam 2 hours. Sauce: 2 
eggs, 2 cups sugar, 1 cup butter, juice of 1 lemon. 

Mrs. D. D. Reed. 
INDIAN CORN MEAL PUDDING. 
iy 2 pts. hot water. 1 teacup corn meal, y 2 teaspoon salt; cook 
thoroughly; add 1 qt. rich sweet milk, 1 tablespoon butter, 1 scant 
cup sugar and 3 eggs well beaten together with the sugar, y 2 cup 
seeded raisins; mix all together; bake in moderate oven 3 hours, 
keeping covered 2 hours and stirring 3 or 4 times the first hour tc 
keep raisins from settling ; serve with cream flavored to taste. 

Mrs. J. A. Culbertson. 
INDIAN PUDDING. 
1 qt. new milk, 5 large tablespoons Indian meal, 4 eggs, coffee 
cup sugar, nutmeg or spice to taste, and 1 tablespoon butter; boil 
milk; scald the meal in it : then let cool before eggs are added; bake 
% of an hour in moderate oven. Mrs. Richards. 



124 



THE WARREN COOK BOOK. 



MOUNTAIN DEW PUDDING. 

1 pt. milk, yolks 2 eggs, 2 tablespoons cocoanut, % cup roUed 
cracker crumbs, % teaspoon Royce's extract lemon; bake % hour, 
make a frosting of whites of 2 eggs, ^4 cup sugar and brown. 

Jennie Hallidav. 

PEACH KUCHEN. 

Make a biscuit crust and line the bottom of a deep pie tin about 
% inch thick; quarter the peaches and lay on crust; sweeten and 
put in dots of butter ; sprinkle with cinnamon and bake without up- 
per crust; serve with cream. Mrs. D. D. Reed. 

PEACH SHORTCAKE. 

Follow any Strawberry Shortcake recipe and use sliced peaches 
which have stood in sugar % hour. 

PINEAPPLE TORTES. 

1 cup flour, 1 cup sugar, l 1 /* teaspoons baking powder, 3 eggs, 
1 cup chopped pecans, 1 cup chopped dates. Sift flour, sugar and 
baking powder ; then stir in the unbeaten eggs ; add nuts and dates ; 
bake in gem tins in moderate oven; cover with fresh diced pineap- 
ple (or any fresh fruit) and whipped cream sweetened and flavored 
with Royce's vanilla. Margaret Nesmith. 

ENGLISH PLUM PUDDING. 

% pound sugar, 1 cup Porto Rico molasses, 1 pound suet chopped 
fine, 6 eggs, 2 pounds currants, 2 pounds raisins, % pound citron, *4 
pound lemon and orange (candied), a little salt, small teaspoon soda, 
spice to taste, enough flour to make very thick; work in with the 
hands when it can no longer be stirred with a spoon; boil in a bag 
5 hours. The pudding is better if not used until a few weeks old; 
leave in bag; hang away in cool place. When wishing to serve place 
in kettle of boiling water until thoroughly warmed through. 

Mrs. F. P. Hue. 

PLUM PUDDING (WITH RICE FLOUR). 

An inexpensive and simple plum pudding is made with rice as 
its foundation. A cup each of ground rice, flour, chopped suet, 
sugar, seeded raisins and milk are mixed together thoroughly, a 
tablespoon vinegar, and a teaspoon soda added. The mixture is then 
boiled 3 hours and served with a lemon sauce. 

Mrs. S. E. Walker. 

QUICK STEAMED PUDDING (IN CUPS). 

1 heaping teaspoon butter, 1 tablespoon sugar, 1 cup sweet milk. 
1% cups flour, 1 teaspoon baking powder; half fill 4 cups with any 
stewed fruit; fill up the cups with the batter; steam 20 minutes; in- 
vert when taking out of cups to serve. Mrs. Fred Sill. 



PUDDINGS AND SAUCES. 



125 



RAISIN PUFFS. 

1 cup milk, y 2 cup butter, 2 cups flour, 1 cup raisins, chopped 
fine, 2 heaping teaspoons baking powder, 2 tablespoons sugar, 3 eggs : 
steam in cups 1 hour; serve with sugar and cream or with a sauce 
made of 2 cups sugar, 1 cup butter, 2 eggs rubbed together. "When 
ready for table, pour over 1 cup boiling water. 

Miss Alden, Mrs. George Orr and Mrs. Smiley. 

RICE AND PEACH PUDDING. 

Cook y 2 cup rice previously soaked 1 hour in plenty of cold 
water and salt. When barely tender, drain; put in double boiler; 
add milk enough to cover, and cook slowly until the milk is absorb- 
ed; take from fire; add 1 cup sugar, 1 tablespoon butter, 2 well beat- 
en eggs; put a layer of this in a buttered dish, and then a layer of 
halved peaches ; continue until the dish is full ; bake 20 minutes in 
hot oven if the peaches are canned, 40 minutes if they are fresh; 
serve with " Maryland sauce." Mrs. Dwight Cowan. 

RICE MERINGUE. 

1 cup boiled rice, 1 large pt. new milk, 3 eggs, 1 large cup sugar, 
1 lemon ; beat yolks with % sugar ; add to milk and rice ; cook until 
thick as soft custard; remove from fire and add grated lemon rind; 
pour into buttered pudding dish; spread on top the well beaten 
whites mixed with balance of sugar and the lemon juice and brown. 

Mrs. Copeland. 
RICE PUDDING (OLD FASHIONED). 

1 small % cup rice washed in several waters; put rice when 
thoroughly washed in a baking dish and cover with 2 qts. milk; 
sweeten and flavor with nutmeg to taste ; put in slow oven and turn 
down when brown on top every 15 minutes for 2 hours. 

Mrs. Siegfried. 
RICE PUDDING WITHOUT EGGS. 

1 qt. milk, 4 tablespoons rice, % cup sugar, butter the size of a 
large walnut, % teaspoon Royce's lemon or almond extract, pinch of 
salt ; wash rice carefully ; then add other ingredients ; place in bakiag 
dish and bake in a very slow oven 2% hours, just allowing it to sim- 
mer ; do not stir it. Mrs. F. P. Hue. 

RICE PUDDING. 

% cup sugar, 1 cup cold boiled rice, 1 teaspoon butter, 1 pt. milk, 
% cup raisins. Bake 45 minutes. (An egg may be beaten with 
sugar, if desired). 

STRAWBERRY SHORTCAKE (2 LAYER CAKE). 

1 cup sugar, 1 egg, 4 tablespoons melted butter, rubbed together 
until light; add 1 cup sweet milk, with level teaspoon soda in it, 
lastly add 2% cups flour with 2 teaspoons cream tartar; bake in 2 



126 



THE WARREN COOK BOOK. 



layers in a quick oven; crush 1 qt. strawberries or red raspberries 
and sweeten to taste with powdered sugar; put between layers of 
cake ; take another qt. of berries and put on top ; sprinkle with pow- 
dered sugar. Do not put together until serving time. 

Clara C. Orr. 

STRAWBERRY SHORTCAKE (BATTER). 

1 egg beaten and put in cup; fill cup with milk; work butter 
size of walnut into 1% cups flour ; add 1 teaspoon sugar, 2 teaspoons 
baking powder and a pinch of salt; add the milk and egg; bake in 
one cake; split and fill with the berries and cover top with same; 
serves 6 people. Mrs. Charles Conarro. 

STRAWBERRY SHORTCAKE (BISCUIT DOUGH). 

Into 3 cups of flour mix 3 teaspoons baking powder and % tea- 
spoon salt; add 3 tablespoons butter and work in with hands; add 
milk slowly, wetting small divisions at a time to the " sticky' ' point. 
Divide in 2 sections and roll one out on a floured board until it will 
fit a round layer cake tin; brush with melted butter; then roll out 
the other section and place on top; brush with sweet milk and bake 
20 minutes in fast oven. "While baking, crush slightly 2 qts. straw- 
berries to which add 2 cups sugar. When baked, split the cake 
through the center and butter the inner surfaces; fill with berries 
and cover top with same. A shortcake should not be spread until 
time to serve. Individual cakes may be made in the same way by 
using large biscuit cutter when rolled out for the tin. 

Mrs. M. A. Bliss, Jamestown, N. Y. 

STRAWBERRY PUDDING. 

Take enough stale bread to fill an earthen pudding dish and cut 
or break into very fine pieces, first cutting off the crusts ; then mash 
a qt. fresh strawberries with a coffee cup sugar; set on stove just 
long enough to heat through; pour over bread until thoroughly 
moistened; set away on ice or in a cool place, when cold serve with 
whipped cream. This is quickly made and a delicious dessert. Can- 
ned berries may be used. Mrs. L. D. Cornelius. 

STRAWBERRY DUMPLINGS. 

Put 1 pt. of sifted flour into a bowl ; rub into it a piece of but- 
ter the size of an egg; add 1 teaspoon salt, 1 heaping teaspoon bak- 
ing powder and sufficient milk to moisten — about % cup; mix quick- 
ly ; take out ; roll into a sheet ^4 of an inch thick ; cut into cakes 
with a round biscuit cutter ; put about 3 strawberries into each cake ; 
fold them over neatly and steam 20 minutes ; serve with Strawberry 
Sauce : Beat butter the size of an egg to a cream, adding gradually 
% cup granulated sugar; then add 12 berries (1 at a time) mashing 



PUDDINGS AND SAUCES. 



12? 



and beating until the whole is perfectly light. If it has a curdled 
appearance, add more sugar and stand in a cool place until wanted. 

Mrs. Salyer. 

SUET PUDDING (SWEET OR SOUR MILK). 

1% cups each of suet, cut fine, raisins, sugar, flour, bread 
crumbs, milk, 2 eggs and spices of all kinds. If sweet milk is used, 
2 teaspoons baking powder, and if sour, 1 teaspoon soda; mix well 
and serve with a sauce. Mrs. Crandall. 

SUET PUDDING (SWEET MILK), 

1 cup suet, 1 cup sweet milk, 1 cup molasses, 4 cups flour, 1 tea- 
spoon soda, 1 large coffee cup raisins ; steam 3 hours. 

Mrs. C. A. Bettes. 

SUET PUDDING (SWEET MILK). 

1 cup seeded and chopped raisins, 1 cup figs, 1 cup sweet milk. 
1 cup syrup, 1 cup suet, 3 cups sifted flour, 1 teaspoon soda, 1 tea- 
spoon cinnamon, % teaspoon cloves and nutmeg; steam 3 hours. 

Sauce: 2 cups pulverized sugar into which rub 2 teaspoons but- 
ter; flavor with Royce's vanilla and just before serving add the well 
beaten whites of 3 eggs. Mrs. G. B. Nesmith. 

SUET PUDDING (WITHOUT MOLASSES). 
% cup chopped suet, % cup chopped and seeded raisins, % cup 
sugar, y 2 cup sweet milk, iy 2 cups flour, 1 teaspoon baking powder, 
y 2 teaspoon cinnamon, y 2 teaspoon cloves, a little grated nutmeg. 
Steam 2% hours. Sauce: 1 cup sugar, % cup butter, 1 egg. Mix: 
as for cake and stir, with boiling water, stirring constantly, while 
cooking; use enough water to make of consistency of any pudding 
sauce. A little lemon juice may be added, if desired. 

Miss Kopf. 

NOTE : For other Suet Puddings, see Fig Puddings. 

TAPIOCA CREAM PUDDING. 

1 cup tapioca soaked in water until soft, 1 cup sugar, 1 qt. milk, 
yolks of 3 eggs ; bring milk to a boil ; then add the beaten yolks and 
sugar together; then the tapioca, stirring well until it thickens; 
flavor to taste ; take off fire and stir in the whites of eggs beaten to a 
stiff froth ; meringue the top and brown in the oven. 

Mrs. J. W. Kitchen. 

SAUCES 

CREAM SAUCE. 

1 cup cream beaten stiff ; add % cup powdered sugar and y 2 tea- 
spoon Royce's vanilla. Mrs. Farmer. 



THE WARREN COOK BOOK. 



HOT CHOCOLATE SAUCE. 

Melt y± cake unsweetened chocolate with % cup powdered sugar 
and % cup boiling water, stirring; cook in double boiler to the con- 
sistency of molasses and serve hot. Mrs. Robertson. 

HARD SAUCE. 

Cream % cup butter and 1 cup powdered sugar; flavor with 
Royce's lemon or vanilla. 

LEMON SAUCE I. 

2 cups boiling water, 1 cup sugar. 5 level tablespoons flour, grat- 
ed rind and juice of 1 lemon, 2 tablespoons butter; mix sugar and 
flour thoroughly ; then add boiling water ; cook 8 or 10 minutes, stir- 
ring constantly; add the lemon juice and rind; then the butter; stir 
until butter has melted and serve at once. 

Mrs. J. W. Crawford. 
LEMON SAUCE II. 

2 cups sugar, 2 eggs, juice and rind of 2 lemons ; beat all togeth- 
er, and just before using add 1 pt, boiling water. Never boil sauce 

after adding lemon, as it makes it bitter. 

LEMON SAUCE FOR FRUIT CAKE RECIPE. 

2 cups boiling water, 1 cup sugar, 3 heaping teaspoons corn 
starch, 1 tablespoon butter, juice of 1 lemon. If hard sauce is used 
put a little hard sauce in the center of pudding and around it the 
above sauce made without the butter. Mrs. W. D. McLaren. 

MARYLAND SAUCE. 

Cream well 2 tablespoons butter, 4 tablespoons brown sugar and 
yolks of 2 eggs ; add % cup peach syrup and a small piece cinnamon 
bark; stir over hot water until it thickens. 

MAPLE SAUCE. 

To 1 pound powdered maple sugar, add 1 cup water and boil un- 
til it will thread from a fork; pour this slowly on the stiffly beaten 
whites of 2 eggs, stirring all the time; lastly add 1 cup cream. 

NUT CREAM SAUCE. 

Cream together % cup butter, % cup powdered sugar; beat in 
slowly 1 tablespoon maple syrup, 3 tablespoons whipped cream and 
1 small cup chopped nuts ; keep very cold till ready to serve. 

Good Housekeeping. 

ORANGE SAUCE. 

Beat the whites of 3 eggs until stiff; add gradually 1 cup pow- 
dered sugar. When well beaten add juice and grated rind 2 oranges 
and juice 1 lemon. 



PUDDINGS AND SAUCES. 



129 



SOUR SAUCE. 

1 pt. light brown sugar, 2 tablespoons vinegar, butter the size of 
an egg, 1 tablespoon flour, 1 pt. water ; cook until thickened. 

STRAWBERRY SAUCE. 

To hard sauce add % cup crushed strawberries. 

VANILLA SAUCE. 

Mix % cup sugar with 1% teaspoons flour, 2 tablespoons butter 
and blend over the fire ; add gradually 1 cup boiling water, stirring 
constantly; boil 5 minutes; remove from fire and add % teaspoon 
Rovce's vanilla, 

YELLOW SAUCE. 

Beat 2 eggs until light ; add gradually 1 cup powdered £ugar ; 
beat thoroughly; flavor to taste with Royce's extract. 



THE WARREN COOK BOOK. 



COLD DESSERTS. 



131 



COLD DESSERTS 

Mrs. Jas. Roy 

APRICOTS JELLIED. 

1 can apricots (use all the juice, but not quite all the fruit), 2 
cups sugar, % cup gelatine in pt. of water; a little lemon juice or 
extract may be added to gelatine if liked; strain juice, being sure to 
have 1 qt. ; then turn juice over gelatine and strain ; put into a mould 
or moulds and add apricots. S. S. Roy. 

APRICOTS JELLIED. 

Drain canned, peeled apricots from their liquor; soak % box 
gelatine in y 2 cup cold water; dissolve in 1% cups boiling water; 
add 1 cup sugar, % cup orange juice, Yg cup lemon juice and 
% cup liquor from apricots; strain and pour mixture into a mould 
to depth of % inch; let harden in a pan of ice water; then add 
halves of apricots, placing a blanched and delicately toasted almond 
in the stone cavity of each, cut side down; cover with mixture; let 
stand to harden ; add another layer of apricots and remainder of mix- 
ture; chill thoroughly; turn on serving platter and serve with Apri- 
cot Sauce: Drain canned apricots from syrup and rub through a 
sieve ; there should be % cup of pulp ; add 3 cups whipped cream and 
sweeten to taste. Elizabeth J. Clough. 

STEWED DRIED APRICOTS. 

Pick over and cut stems and specks from 1 pound large evapor- 
ated apricots ; divide in half and put % pound in each of 2 1-qt. jars ; 
boil together in a sauce pan 2 qts. water and 2 cups sugar; pour 
liquid over the fruit in jars; screw lids on tight and set away to 
expand and steam for a day or two; open jars; pour off the liquid 
and boil as before; cover fruit and seal as before. At the end of 
5 to 7 days, they are ready to eat and are delicious served cold and 
are not dark or strong. Good Housekeeping. 

APPLE TAPIOCA. 

Cook % cup Minute tapioca in 1 qt. water with pinch of salt 15 
minutes; pare and quarter 6 large tart apples; put in baking dish; 
add 1 cup sugar, a little salt and butter, and pour over the tapioca ; 
cover dish and bake % hour ; serve with cream. Mrs. M. A. Bliss. 

APPLE TAPIOCA. 

Pare and core 6 ripe apples; put in buttered baking dish; fill 
each hollow with sugar and moisten with a little lemon juice: 



132 



THE WARREN COOK BOOK. 



sprinkle around the fruit 6 tablespoons large pearl tapioca ; pour 2 
cups cold water into the dish; cook gently 1% hours, when a deli- 
cate jelly will have formed about the apples; serve with cream. 

Clarion Cook Book. 

APPLE DESSERT. 

Take as many good sour apples as required; pare; remove the 
core without breaking apples ; make a thick syrup of sugar and 
water; add a little fruit coloring; put in the apples; just one layer 
and cook until clear or done ; then remove the dish (which should 
be granite) from the fire. When cold serve in separate dishes, an 
apple in a bed of whipped cream sweetened and flavored; fill the 
centers with the cream and place a candied cherry on top. Red 
fruit jelly can be used as a coloring by adding to the syrup if pre- 
ferred to other coloring. Mrs. S. E. Walker. 

BANANA WHIP. 

Press pulp of 3 bananas through a sieve ; cook with % cup sugar 
and a tablespoon lemon juice until scalded; cool and flavor with a 
few drops of Royce's vanilla; add a few grains salt; then beat grad- 
ually into a cup of thick cream beaten solid; chill. 

C. D. Peirce. 

BANANA PUDDING. 

Set a pt. milk to boil; then stir into it the beaten yolks of 3 
eggs; boil until it thickens a little; flavor with Royce's extract, and 
sweeten to taste; slice 3 or 4 bananas in a pudding dish and pour 
over them the custard; whip the whites of the eggs stiff and heap 
on top; set in oven for just a moment; serve cold. 

Mrs. D. L. Gerould. 
BOQUET DELICIOUS. 

A loaf of angels food, the center of which has been removed 
with a sharp knife and the space filled with whipped cream sweet- 
ened and flavored, chopped nuts or a small box marshmallows added 
to cream. Just before serving cover outside of loaf with marachino 
cherries and glace nuts. F. B. S. 

BOSTON CREAM. 

Y 2 box shredded or granulated gelatine, % cup cold water, juice 
and rind of 1 lemon, 1% pts. milk, 1% cups sugar ; soak gelatine in 
% cup cold water until soft; put the milk in double boiler; set on 
fire and boil; take from fire and add gelatine; stir until dissolved, 
and set away to cool ; now add the sugar and lemon ; mix thorough- 
ly ; turn into mould and set away to harden ; serve with cream. 

Mrs. Fletcher Parker. 

BISQUE GLACE. 

1 pt. whipped cream, 1% dozen macaroons, 3 eggs, y 2 cup water, 
% cup sugar, 1 teaspoon Royce's vanilla, % box gelatine (if not 



COLD DESSERTS. 



153 



frozen) ; boil sugar and water together for y 2 hour ; beat eggs well 
and stir over boiling syrup ; put in double boiler over boiling water 
and beat 8 minutes; take from fire and put pan in cold water and 
beat till cold; then add flavor and whipped cream and the rolled 
macaroons ; stir well and put in moulds and let stand for 2 hours. 

Mrs. F. E. Sill. 

CARAMEL CUSTARD. 

% cup hot milk, 1 egg, 4 tablespoons sugar, 2 cups cold milk: 
place 2 tablespoons sugar in sauce pan directly over fire ; when melt- 
ed and brown add hot milk and the rest of the sugar; beat the egg 
and add to cold milk and add to hot milk slowly; fill custard cups 
and bake in a moderate oven in a pan of water, which is even with 
the custard, until custard is firm. Mrs. Richards. 

CREAM DE RUSSE. 

y 2 box gelatine, 1 qt. cream, whites 3 eggs, % cup powdered 
sugar, 1 small box marshmallows, % pound shelled almonds; soak 
% box gelatine in % pt. cream until soft ; set dish in pan of hot 
water and stir until smooth; whip 1%, pts. cream; beat whites 3 
eggs very stiff; stir in lightly % cup powdered sugar (a little more 
if desired) ; then the gelatine mixture which should be lukewarm ; 
put in a little at a time and beat rapidly so it will not lump; add 
flavoring; then add gradually to the whipped cream; add last the 
marshmallows which have been cut in small pieces, also the almonds 
which have been blanched, and cut or chopped; line a mould with 
lady fingers or sponge cake; turn in the mixture and let stand at 
least 1 hour; keep very cool. Mrs. L. B. Tetens. 

CORN STARCH PUDDING. 

1 qt. fresh milk, a pinch of salt, 4 tablespoons corn starch, 4 
tablespoons sugar; dissolve the corn starch in a little milk; stir in the 
sugar ; put remainder of milk on stove and let it come to a boil ; then 
stir in the corn starch ; let it boil until it thickens ; remove from 
stove; flavor with Royce's vanilla and pour into wet moulds. This 
makes 10 teacups; serve with cream and maple sugar. 

Mrs. Crandall. 

CORN STARCH PUDDING. 

1 pt. sweet milk, 2 tablespoons corn starch, a little salt ; let come 
to the boiling point in a double boiler and add the whites of 3 eggs 
beaten to a stiff froth; pour into moulds to cool; serve with cream 
or sauce given below. 

To make a Chocolate pudding remove % of the above mixture 
and add to it a square of chocolate dissolved in 2 tablespoons milk 
over steam and 2 tablespoons sugar; alternate layers of the white 
and dark parts in a mold and set away to cool; serve in slices with 



134 



THE "WARREN COOK BOOK. 



whipped cream or the following. Sauce *. To 1 pt. boiling milk add 
3 beaten yolks of eggs with 3 tablespoons sugar thinned by adding 1 
tablespoon milk; stir over steam until thickened and flavor with y 2 
teaspoon Royce's vanilla. Kate Messner. 

OOCOANUT PUDDING. 

Add 1 cup prepared cocoanut to above. 

COCOANUT PUDDING. 

Turn % package Dunham's cocoanut in a pt. milk; stand in cool 
place for 30 minutes. To 3 beaten eggs, add y 2 cup sugar, y 2 tea- 
spoon Royce's vanilla and the cocoanut mixture; stir until sugar is 
dissolved ; set baking dish in pan of boiling water in moderate oven 
until set in middle; try in 30 minutes by putting spoon handle in 
middle. If milky, bake until spoon comes out clear. 

Mrs. M. A. Bliss. 

COCOANUT CREAM. 

y 2 box shredded or granulated gelatine, 1 cup milk, 1 cup pow- 
dered sugar, 1 teaspoon vanilla, 1 pt. cream, 2 cups freshly grated 
cocoanut; soak gelatine in 1 cup milk until soft; add 1 cup sugar; 
set in basin of boiling water and stir until gelatine and sugar is dis- 
solved; set away to cool; when quite thick, add 1 teaspoon vanilla; 
2 cups freshly grated cocoanut and 1 pt. cream whipped stiff; stir 
gently until very thick; turn into molds and set away to harden. 

CHARLOTTE RUSSE. 

y 2 package granulated gelatine ; soak in y 2 pt. cream a few mo- 
ments ; set dish in a pan of hot water and stir until smooth ; whip 
1% pts. cream; beat whites 3 eggs very stiff; stir in lightly y 2 cup 
powdered sugar; then the gelatine mixture which should be luke- 
warm; put in a little at a time and beat rapidly so it will not lump ; 
add flavoring and add all to cream gradually; line a mold with lady 
fingers or sponge cake and let stand at least 1 hour and keep very 
cold. Clara C. Orr. 

CHOCOLATE PUDDING. 

iy 2 qts. milk, % teaspoon salt, % cup sugar, 2 oz. Baker's choc- 
olate, y 2 cup corn starch, whites 4 eggs, 1 teaspoon Royce's vanilla; 
scald milk; melt chocolate and thin with heated milk; mix com 
starch, sugar and salt, and add scalded milk slowly; cook in double 
boiler, stirring constantly till thick; remove from fire and when 
slightly cool add beaten whites of eggs and vanilla ; pour into molds ; 
chill and serve plain or with whipped cream. Mrs. Gadsby. 

CHOCOLATE CUSTARD. 

1 generous pt. milk, 3 eggs, beaten light, 5 tablespoons sugar, 1 
large tablespoon com starch. 2 squares chocolate, a few drops 
Royce's vanilla; cook in double boiler; when cold cover with whip- 
ped cream. Elta R, Matthews. 



COLD DESSERTS. 



135 



CHOCOLATE BAVARIAN CREAM. 

y 2 box shredded or granulated gelatine, % cup cold water. 1 pt. 
milk. 1 pt. cream, 2 ounces chocolate, % cup powdered sugar, 1 tea- 
spoon vanilla: soak gelatine in Y2 cll P c °ld water until soft; whip the 
cream; grate the chocolate; put milk on to boil; when boiling add 
the chocolate and gelatine: stir until dissolved; take from the fire; 
add the sugar and vanilla; then turn into a basin to cool; stir until 
it begins to thicken; then add the whipped cream; stir carefully un- 
til thoroughly mixed; turn into molds and set away to harden; 
serve with whipped cream placed around the base. 

COFFEE JELLY. 

1 coffee cup gelatine soaked ^2 hour in % cup cold water. 1 qt. 
strong coffee made as for table use, sweetened to taste ; add the 
dissolved gelatine to the hot coffee; pour into wet cups and set in 
cool place for few hours ; serve with whipped cream. 

BAKED CUSTARD. 

4 eggs, 1 cup sugar, y 2 teaspoon salt, 1 qt. milk; put in cups; 
place in pan of water and bake until firm in center. Take care that 
heat is moderate or a whey will form. Kate Messner. 

DATE PUDDING. 

1 cup sugar, 3 eggs, 3 ,i cup flour, Yo pound dates, ^ pound 
walnuts, chopped; bake in a cake tin with tube 1 2 hour; when 
cold, break up in pieces; mix whipped cream through it and spread 
on top; set on ice to get very cold. Mrs. Paul Stewart. 

DELICIOUS PUDDING. 

3 pts. milk, yolks 4 eggs, % box gelatine : sweeten to taste, and 
boil as custard ; when taken from the fire stir in thoroughly the beat- 
en whites, Royce's vanilla; pour into molds; when cold, serve with 
cream. It is better made the day before serving. Mrs. Jas. Rov. 

FRUIT PUDDING. 

1 2 package gelatine soaked in ^ cup cold water, 1 pt. boiling 
water; when cold, add the juice 2 small lemons or 1 large one; strain 
through a fine sieve; then add 1 coffee cup sugar, 2 oranges, cut in 
small pieces, 2 bananas sliced, % pound figs, \ 2 pound walnuts, cut 
fine; any kind fresh fruit may be added; mix thoroughly; pour into 
wet molds and set in a cool place; serve with whipped cream. 

FLOATING ISLAND. 

Sauce: lpt. milk, yolks 2 eggs. 1 tablepsoon sugar; put milk in 
double boiler; beat yolks and sugar light; stir into the hot milk; 
stir gently until thick as cream : flavor with Royce's vanilla ; cool. 



136 



THE WARREN COOK BOOK. 



Island: Whites 2 eggs, 1 small glass jelly or sauce, (currant 
or raspberry) ; beat the whites until partly stiff; add the jelly or 
sauce and beat until very stiff; serve the island on lady fingers or 
sponge cake and pour over the sauce which is served in a bowl or 
pitcher. E. S. Hunter. 

FRUIT WHIP. 

1 cup fruit, cut in small pieces (strawberries, raspberries or 
peaches preferred) , % cup granulated sugar, the unbeaten white of 1 
egg ; put all together and beat for 15 or 20 minutes ; place on ice 
and serve in glasses ; will serve 5 or 6. 

GINGER CREAM. 

Cover 1 tablespoon gelatine with % cup milk; soak y% hour; 
then dissolve over hot water and add 4 tablespoons powdered sugar ; 
whip 1 pt. cream; add 1 teaspoon ginger sugar or a 10 cent box of 
preserved ginger cut up fine, 3 chopped figs and 3 dates; strain the 
jelly and stir into the cream mixture; beat all together until it be- 
gins to harden; turn into a mold or sherbet glasses and cover the 
top when ready to serve with chopped almonds. 

ITALIAN CREAM. 

% box gelatine, 1 qt. milk, b eggs, l 1 /*? cups sugar; soak gela- 
tine % hour in cold milk; put milk on to boil and when boiling stir 
in yolks of eggs well beaten ; add sugar and gelatine ; when the cus- 
tard begins to thicken take it off and pour into a deep dish in which 
the whites have been beaten to a stiff froth; mix well together and 
flavor to taste ; put in molds and allow 4 hours to cool. This cream 
is much more easily made in winter than in summer. 

Mrs. E. R. Pierce. 

LEMON CREAM. 

Beat yolks 4 eggs with 4 tablespoons sugar ; add juice and grat- 
ed rind 1 large lemon and 4 tablespoons hot water; cook, stirring 
constantly to prevent the least boiling, until it thickens ; then remove 
from fire and stir in whites 4 eggs, beaten very stiff, with 2 table- 
spoons sugar; serve very cold with lady fingers or any sweet wafer. 

Mrs. A. R. Taylor. 

MARSHMALLOW CREAM. 

Take 1 pound fresh marshinallows, V 2 pound English walnuts. 
1 pt. rich sweet cream, a few candied cherries ; cut marshmallows in 
pieces ; break up walnuts ; mix together in a dish holding more than 

1 qt. ; whip cream until thick ; flavor with Royce 's vanilla or any pre- 
ferred flavor and mix with the marshmallows and nuts ; serve in sher- 
bet glasses with a candied cherry. Will be ready to serve in 1% or 

2 hours after mixing. Will serve a dozen or more. 

Mrs. S. E. Walker. 



COLD DESSERTS. 



13? 



MARSHMALLOW PUDDING. 

Dissolve 1 tablespoon granulated gelatine in cup cold water, 
stirring over the fire. When dissolved add % cup cold water and set 
away to cool ; beat the whites of 4 eggs very stiff, using a wire spoon 
beater and add the gelatine slowly, beating carefully until well mix- 
ed ; add the juice 1 lemon and gradually sprinkle in 1 cup granulated 
sugar, beating all the time ; divide the mixture into 3 parts and flavor 
with Royce's extract using a different flavor and coloring for each* 
leaving one part white. Chopped nuts and candied cherries may be 
added as desired ; place in a bread tin one layer above the other and 
stand in a cool place until firm; slice as brick ice cream and serve 
with whipped cream. 

Mrs. E. A. Phillips and Mrs. J. M. Andrews. 

MARSHMALLOW CUPS. 

Dissolve 1 tablespoon gelatine in 1 cup water. When thick, fold 
into a cupful each of whipped cream and marshmallows, cut fine; 
sweeten to taste and add a few drops Royce's vanilla and turn into 
individual molds to harden ; serve with crushed strawberry Sauce or 
preserved fruit of any kind. 

MAPLE PUDDING. 

1 cup maple syrup, 2 cups cream, 2 tablespoons gelatine, yolks 
5 eggs ; heat syrup until it just boils up ; pour slowly over beaten 
eggs and stir well together ; cook again, stirring all the time until it 
thickens nicely; let cool; then add cream whipped and gelatine, 
having been soaked in a little cold water ; put in a mold and set away 
in cool place till firm. Mrs. J. W. Kitchen. 

ORANGE CUSTARD. 

1 pt. milk, 1 tablespoon corn starch, a little butter, yolks 2 
eggs; cut up oranges and cover with a cup sugar. When custard 
is cold pour over oranges and stir all together; make frosting for 
top of whites of eggs beaten with a little sugar ; brown, if desired. 

Mrs. James Roy. 

ORANGE SNOW. 

% box shredded gelatine, % cup cold water, juice 6 oranges, 1 
pt. boiling water, juice 1 lemon, whites 3 eggs, 2 cups powdered 
sugar ; soak gelatine in % cup cold water until soft ; add 1 pt. boiling 
water; stir until gelatine is dissolved; set in a cool place until it be- 
gins to thicken; then beat into it the strained juice 6 oranges, juice 
1 lemon and 2 cups sugar; beat whites 3 eggs stiff; add them and 
beat the whole together until it looks white and sponge-like ; put in- 
to a mold and set on ice to harden ; serve with whipped cream. 

Mrs. Fletcher Parker. 



138 



THE WARREN COOK BOOK. 



PEAOH TRIFLE. 

Soften Ys box gelatine in % cup cold water; dissolve in 
Ys cup boiling water ; add 1 cup sugar and when dissolved, the juice 
1 lemon; strain. When cool, add a cup fresh peaches put through 
the ricer. As it begins to stiffen add the stiffly beaten whites 3 eggs 
and beat all till white and frothy. Turn into a ring mold. Serve 
with sweetened whipped cream piled in the center of mold. 

Good Housekeeping. 

PRUNE PUDDING (NORWEGIAN). 

% pound prunes, 1 inch stick cinnamon, 2 cups cold water, 1% 
cups boiling water, 1 cup sugar, % cup corn starch; pick over and 
wash prunes ; then soak 1 hour in cold water and boil until soft ; re- 
move stones ; obtain meat from stones and add to prunes ; then add 
sugar, cinnamon, boiling water and simmer 10 minutes; dilute corn 
starch with enough cold water to pour easily; add to prune mixture 
and cook 5 minutes; remove cinnamon; chill and serve with cream 
or Cream Sauce : % cup thick cream, Ys cup powdered sugar, Y\ 
cup milk, Y2 teaspoon Royce's vanilla; mix cream and milk and beat 
till stiff, using egg beater ; add sugar and vanilla. Mrs. Sayler. 

PRUNE WHIP. 

1 pound prunes, stewed; soak well before cooking; pit them; 
stew them down rich with sugar. The skins should be soft; if not, 
strain through a colander; then whip whites of 3 eggs and stir in. 
The prunes should be cold before the eggs are stirred in. Serve with 
whipped cream. 

PRUNE PUDDING. 

22 prunes boiled, stoned and chopped very fine, whites 5 eggs 
and a pinch of salt; beat; then add Y2 CU P sugar and % teaspoon 
cream tartar ; set pudding dish in basin of hot water and bake 22 min- 
utes ; serve with whipped cream. S. S. R. 

ROYAL CREAM. 

Soak % box gelatine in 1 qt. milk for an hour ; beat yolks 3 eggs 
and add % cup sugar ; put milk in double boiler. When hot, add the 
sugar and egg and stir until creamy ; remove from fire ; cool and add 
the stiffly beaten whites; beat mixture well for 5 minutes; add Y2 
teaspoon Royce's vanilla and turn into a mold. When cold, serve 
with whipped or sweetened cream. Good Housekeeping. 

SNOW PUDDING. 

Y2 box gelatine, % cup cold water, 2 cups powdered sugar, 1 pt. 
boiling water, whites 4 eggs, juice 3 lemons ; soak gelatine in Y2 cup 
cold water until soft ; add juice 3 lemons and 2 cups powdered sugar ; 
add 1 pt. boiling water; stir until dissolved; strain and stand aside 



COLD DESSERTS. 



159 



until cold and partly stiff ; now stand in a basin of crushed ice or ice 
water and beat continually until as white as snow ; beat whites of 4 
eggs to a stiff froth and add to the mixture ; beat continuously for 5 
minutes ; turn into fancy molds and set away to harden. 

Mrs. Fletcher Parker. 

SPONGE CREAM BOX. 

This is made from freshly baked sponge cake which should be 
cold before preparing for dessert; cut a square 2 inches thick and 
sufficient in size to serve the number required ; hollow out the center, 
leaving a shell thick enough to keep its shape ; crumble the parts re- 
moved and mix it with walnut meats broken fine ; add a little whipped 
cream and put back into the shell ; cover top and sides with whipped 
cream. Individual cakes may be prepared in same way if preferred. 
Fresh fruit may be used instead of nuts, if desired. 

Mrs. J. W. Kitchen. 

SPANISH CREAM. 

1 qt. milk, % box gelatine, 4 eggs beaten separately, 1 large cup 
sugar ; put gelatine in cold milk and let it dissolve on stove ; beat 
yolks and sugar together and add to milk; let it come to a boil; re- 
move from stove and add beaten whites; flavor with Eoyce's vanilla, 
pour into molds and set in a cool place. 

Mrs. J. W. Greenland. 



140 THE WARREN COOK BOOK. 



PASTRY. 



141 



PASTRY 

Mrs. C. J. Reese 

The first essential for making good pastry is to have all utensils 
and ingredients as cold as possible. 

PUFF PASTE. 

5 cups flour even full (sifted), l 1 /^ cups cold water, 1 cup lard, 1 
heaping cup butter ; mix flour and lard thoroughly with hands ; then 
add water and mix with spoon ; roll out ; add bits of butter, using % 
of it ; sprinkle with flour and roll up ; then roll out ; add rest of but- 
ter ; sprinkle with flour and roll up ; then roll out thin ; sprinkle with 
flour and roll up ; put aside for about 30 minutes in a cool place ; roll 
out thin ; fold once and roll other way. Cut in strips % inches wide ; 
moisten edges and wind around tin cornucopias and bake. 

Mrs. Gk P. Brockway. 

PATTIE SHELL PASTE (QUICK PROCESS). 

1 coffee cup sifted flour, % coffee cup lard, % teaspoon baking 
powder ; mix well with hands ; add only sufficient ice water to press 
together; roll out % inch thick; cut in strips 1 inch wide and wind 
around cornucopia forms, or cut with cookie cutter and cover in- 
verted gem tins. Mrs. S. E. Walker. 

PIE CRUST (2 CRUSTS). 

1% Cli ps pastry flour, % cup butter and lard (% lard to % but- 
ter), % teaspoon salt, ice water; cut fat into flour and salt until it is 
the size of small peas ; add water to make a stiff dough ; roll in one 
direction only and on one side. Mabel Reese. 

PIE CRUST (2 LARGE CRUSTS). 

iy 2 cups flour, y 2 teaspoon salt, % cup lard, % cup butter ; mix 
lard into flour and salt with fingers ; moisten small sections at a time 
with ice water (about % cup) ; roll out % of dough; spread with half 
the butter; roll up like a jelly roll; collapse from ends, forming a 
round cake ; roll to size of tin ; treat other half in the same way. If 
all lard is preferred, use less than butter in spreading. Dot top crust 
slightly with butter or lard before baking, if desired flakey. 

Cooking School Method. 

PIE CRUST (4 CRUSTS). 

2 coffee cups sifted flour, % cup lard, sufficient ice cold water to 
make soft dough; roll thin; cover with small pieces of butter; fold 
over 3 times and roll; repeat this twice for lower crust, and 4 times 



142 



THE WARREN COOK BOOK 



for upper crust; do this quickly and in a cool place; just before put- 
ting in oven spread top of pie lightly with lard. 

Mrs. S. P. Schemerhorn. 

APPLE PIE. 

Fill pie crust with nice tart apples, sliced very thin ; sprinkle 
lightly with flour, 1 cup sugar and small pieces of butter; season 
with cinnamon and nutmeg ; cover with crust ; make a cut in center 
for escape of steam ; bake about 40 minutes or until apples are ten- 
der. 

(DRIED) APPLE PIE. 

Cook the apples very soft; mash smooth; beat in yolks 2 eggs; 
sweeten and season to taste ; bake with one crust and frost with the 
beaten whites and 2 tablespoons sugar. Household. 

APPLE KUCHEN. 

Peel and quarter 6 good sized apples; steam until tender; line a 
deep pie plate with paste and put in 1 layer apples ; pour over a cus- 
tard and bake. Mrs. C. J. Reese. 
APPLE CUSTARD PIE I. 

Line a pie plate with paste and bake it. Into a double boiler 
put 1 cup milk; mix together yolks 2 eggs, 2 tablespoons sugar and 
% tablespoon corn starch; add them to the milk when boiling; stir 
until it thickens ; put into baked crust 4 apples which have been cut 
in quarters and cooked until tender; pour over these the custard; 
make a meringue with whites 2 eggs, 2 teaspoons granulated sugar; 
place on pie and brown. Mrs. W. D. Todd. 

APPLE CUSTARD PIE II. 

1 cup ground or grated sour apples, 3 eggs, 1 cup milk, y 2 cup 
sugar, butter size of hickory nut, nutmeg or cinnamon to taste ; beat 
sugar and eggs, (save out whites of 1% eggs for meringue) ; then add 
milk and butter in small pieces ; then the cup of apple ; bake in one 
crust ; beat 1% whites to a stiff froth ; add 1 teaspoon sugar and put 
over pie when baked; then brown in oven. Mrs. Z. T. "Weaver. 

APPLE CUSTARD PIE III. 

Strain apple sauce and beat smooth. To each cupful, add cup 
cream and 2 beaten eggs ; add %, cup sugar, (more if desired) and 
flavor with Royce's vanilla and nutmeg; bake with under crust and 
put meringue on top. Good Housekeeping. 

BANANA PIE (UNCOOKED). 

Slice or dice bananas into a baked crust ; sprinkle each layer with 
sugar ; cover with thick layer of whipped cream sweetened and flav- 
ored or with a cooked filling as for cream pie (% the recipe) ; put 
slices of banana on top if desired ; serve at once. 

Mrs. Kitchen. 



PASTRY. 



145 



CHERRY PIE. 

1 qt. cherries, 1 cup sugar, % cup bread crumbs, butter the size 
of a, walnut ; wash and pit cherries. After lining pie plate with crust 
put in the bread crumbs and x /2 cup sugar ; then cherries, the rest of 
sugar and dot with butter; put on upper crust and bake until cher- 
ries are done. 

CHESS PIE. 

3 eggs, % cup sugar, % cup butter; beat butter to a cream; 
then add yolks and sugar beaten to a froth, y 2 cup milk ; stir together 
rapidly, and bake in crust ; when done spread with beaten whites and 
3 tablespoons sugar and a little flavoring ; return to oven and brown 
slightly ; flavor custard with Royce 's vanilla and frosting with lemon. 

Mrs. Dwight Cowan. 

CURRANT PIE. 

Stir to a smooth paste 2 tablespoons water and 1 tablespoon flour ; 
add yolks 2 eggs and 1 cup sugar ; mix well and add to 1 cup ripe cur- 
rants mashed fine ; line deep pie tin with good crust ; pour in the mix- 
ture and bake slowly until done; cover with the 2 stiffly beaten 
whites to which 2 tablespoons of sugar have been added; return to 
oven until browned. Mrs. I. G. Lacy, Mrs. Green. 

COCOANUT PIE. 

1 pt. milk, % cocoanut grated, 1 cup sugar, 3 eggs ; mix cocoanut 
with yolks of eggs and sugar ; stir in the milk and bake ; beat whites 
of eggs to a froth, stirring in 2 tablespoons pulverized sugar ; spread 
and brown. If prepared cocoanut is used, 1 heaping teacup is re 
quired. Mrs. Joseph Hand. 

COCOANUT CREAM PIE. 

Soak y 2 cup prepared cocoanut in 1 pt. milk % hour; then pro- 
ceed as with Cream Pie. 

CUSTARD PIE. 

3 eggs beaten very light, 1 pt. boiling milk, 1 tablespoon melted 
butter, 2 heaping tablespoons sugar; season with nutmeg to taste. 

Mrs. S. 

CREAM PIE. 

Put 1 pt. milk and 1 teaspoon butter in double boiler; beat yolks 
2 eggs with % cup sugar; add 2 tablespoons flour; beat until smooth; 
moisten with hot milk and stir into the boiling milk ; cook 3 minutes ; 
flavor with Royce 's orange, lemon or vanilla; pour into a baked 
crust; beat 2 whites stiff; add 1 tablespoon sugar, a few drops of 
flavoring; spread and brown. Cornstarch (dissolved) may be used 
in place of flour and 1 cup sugar if desired. 

Mrs. J. W. Kitchen. 



144 



THE WARREN COOK BOOK. 



CHOCOLATE PIE. 

% cup sugar, yolks 3 eggs, small piece cf butter, 1 teaspoon flour ; 
wet with a little cold water, 1 large cup milk, 2 large tablespoons 
chocolate grated; beat all together and cook over steam until done; 
flavor with Royce's vanilla ; bake crust and fill with the mixture ; beat 
whites 3 eggs to a stiff froth ; add 1 tablespoon sugar ; spread over pie 
and brown in oven. Mrs. J. ~W\ Crawford. 

CHOCOLATE CREAM PIE. 

Melt 1 square chocolate in 1 pt. milk and proceed as with 
Cream Pie. 

MOCK CHERRY PIE. 

1 cup split cranberries. y 2x cup seeded raisins, 1 cup sugar, 1 cup 
hot water, 1 tablespoon flour, 1 teaspoon Royce's vanilla; mix togeth- 
er and bake very slowly. Mrs. F. E. Sill. 

DATE PIE. 

% pound dates; cover with water; cook until soft enough to 
sift; add 3 yolks eggs, 1 pt. milk, a pinch cinnamon and salt; bake 
with 1 crust. Household. 

ELDERBERRY PIE. 

Dilute Elderberry Conserve (see Conserves) with water; add 
corn starch to thicken and put dots of butter on top (a little vinegar 
may be added if desired). Very delicious. Alice Mead. 

GRAPE PIE. 

3 cups grapes; separate skins and pulp; put palp on to cook; put 
skins in a bowl with 1 cup sugar, 1 tablespoon flour, piece butter size 
of hickory nut, yolk 1 egg. When pulp is cooked, strain and add to 
the rest; put in crust and bake; beat white 1 egg; add 1 tablespoon 
sugar; spread on top and brown. Mrs. Bliss. 

HUCKLEBERRY PIE. 

To 1 pt. huckleberries, add 2 tablespoons vinegar, 2 tablespoons 
flour and % cup sugar; bake in 2 crusts. 

Mrs. J. W. Kitchen. 

LEMON PIE (QUICK PROCESS). 

1 lemon, 2 or 3 eggs separated, 1 cup boiling water, 1 cup sugar, 
1 tablespoon butter and 2 large tablespoons flour ; beat yolks, grated 
rind and juice 1 lemon together; mix sugar, butter and flour thor- 
oughly; pour on the boiling water and dissolve; cool slightly; add 
eggs and lemon; beat whites to a stiff froth and stir into mixture; 
pour into a rich crust and bake in a moderate oven. The whites will 
come to the top and should be protected with paper if found to be 
browning too fast. Mrs. J. W. T 3unkle. 



PASTRY. 



145 



LEMON PIE (WITH MILK). 

Juice and grated rind 1 lemon, 1 cup sugar, yolks 3 eggs, 1 cup 
milk, 3 tablespoons sifted flour ; bake till nearly done ; then cover with 
the beaten whites 3 eggs and 3 tablespoons powdered sugar; brown. 

Mrs. Nesmith. 

LEMON PIE (CRUST PREVIOUSLY BAKED). 

1 cup sugar, 1 tablespoon butter, 2 eggs, juice and grated rind 1 
lemon, 1% cup cold water, 1 large tablespoon flour ; beat yolks, sugar 
and flour together ; add lemon and water ; cook in double boiler ; add 
butter while cooking; put in crust previously baked; spread with 
beaten whites to which 2 tablespoons sugar have been added ; brown 
slightly in oven. Mrs. C. A. Bettes, Mrs. Gleave. 

LEMON PIE (WITH MILK AND CRUMBS). 

9 level tablespoons cracker meal or dried bread crumbs, rolled 
fine, 1 cup sugar, 1% cups milk, 2 eggs, butter size of egg, juice and 
grated rind 1 lemon, 1 level teaspoon baking powder; cream butt-jr 
and sugar ; add lemon and beaten yolks of eggs ; next the cracker 
and milk alternately; then the beaten whites of eggs and lastly, the 
baking powder. Bake in one crust until firm and brown. Makes 2 
small pies. Mrs. R. H. Smith. 

LEMON PIE (BAKED IN CRUST). 

1 coffee cup sugar, 1 coffee cup boiling water, 2 eggs, iy 2 table- 
spoons corn starch, juice and grated rind 1 lemon. To water and 
rind, add corn starch, dissolved in a little water; boil until thick- 
ened; remove from stove; add the 2 yolks, sugar, lemon juice and 
butter (beiaten together) ; pour into an open crusit and bake about 
30 minutes; spread with 2 beaten whites of eggs (sweetened), and 
brown. (The rind may be added to the last mixture, if preferred). 

Mrs. Fred C. Darling. 

LEMON PIE WITH TWO CRUSTS. 

Juice and grated rind 1 lemon, 1 cup sugar, butter size walnut, 
1 egg, 1 tablespoon flour, y 2 cup raisins chopped; beat all together 
thoroughly ; pour over it 1 cup boiling water just before it is put in 
crust; bake immediately. Mrs. E. R. Pierce. 

MAPLE CUSTARD PIE. 

1 pt. cream or milk, 1 cup new maple sugar, yolks 3 eggs, pinch 
of salt; beat sugar and eggs together; add cream or milk; line pie 
plate with rich paste ; fill and bake in quick oven. C. B. 

POOR MAN'S MINCE MEAT (GREEN TOMATO). 

1 peck green tomatoes, (peeled and chopped), 4 pounds granu- 
lated sugar, 2 pounds raisins chopped, 2 tablespoons cinnamon, 1 



146 



THE WARREN COOK BOOK. 



tablespoon cloves, 1 cup vinegar ; cook 2 hours before adding sugar, 
spices and raisins ; then cook 2 hours more. 

Jamestown C. B. 

MINCE MEAT I. 

For a gallon of mince meat use % chopped meat, (salted when 
boiling) , and % chopped apples, 1 pt. molasses, 2 cups good vinegar, 
% cup butter or 1 cup chopped suet, 1 tablespoon allspice, 1% table- 
spoons cinnamon, 1 teaspoon cloves and 1 teaspoon salt. Bake in 2 
crusts, adding sugar, butter and raisins to suit the taste. Bake slow- 
ly 45 minutes. Mrs. A. Cook. 

MINCE MEAT II. 

2 pounds lean beef boiled; when cold chop fine; 1 pound suet 
minced to a powder; 5 pounds juicy apples, pared and chopped, 4 
pounds seeded raisins, 2 pounds currants, washed and dried, % pound 
citron, chopped, 3 tablespoons cinnamon, 1 tablespoon cloves, 1 table- 
spoon allspice, 2 tablespoons mace, 1 grated nutmeg, 1 tablespoon 
fine salt, 3 pounds brown sugar, y 2 gallon boiled cider ; mix and heat 
through ; then seal in jars. Jelly, juice from spiced fruits, preserves, 
or plain fruit juices may be added and will add to flavor. 

Kate Winger. 

MOCK MINCE PIE. 

1 cup crackers (rolled fine), 1 cup hot water, % cup vinegar, 1 
tablespoon butter, % cup molasses, 1% cups sugar, y 2 cup currants, 
% cup raisins, spice to taste. Mrs. Dwight Cowan. 

PEACH PIE. 

Cut peaches in eights; cook until tender; sweeten to taste (add 
cornstarch, if too juicy); put in baked crust; cover with whipped 
cream or a meringue. 

PIEPLANT (RHUBARB) I. 

Beat 1 egg ; add 1 large cup sugar, 1 tablespoon flour, butter size 
of walnut and sufficient cut pieplant to fill a pie ; bake with 2 crusts. 

Mrs. J. E. Wheeler. 

RHUBARB (PIEPLANT) PIE II. 

Mix % cup sugar and 1 heaping teaspoon flour together ; sprinkle 
over the bottom crust; then add the pieplant cut up fine; sprinkle 
over this another % cup sugar and 1 heaping teaspoon flour; bake 
fully % hour in a slow oven. Mrs. T. W. McNett. 

CREAM PIEPLANT PIE. 

1 cup cream, 1 cup sugar, 1 tablespoon flour and enough pie- 
plant to cover bottom of dish ; cut up pieplant ; add % teaspoon soda 
and pour on boiling water; let stand on range a few minutes; 



PASTRY. 



14? 



then drain and put in a lined pie plate ; add cream ; then sugar and 
last the flour; cut top crust a little larger than bottom of pie plate 
and place over top without pinching down. F. C. B. 

PINEAPPLE PIE. 

Dice and sweeten fresh pineapple; put in a baked crust and 
cover with whipped cream; serve at once. To use canned pine- 
apple, re-heat; add a teaspoon butter; thicken with corn starch; 
put in baked crust and cool before spreading the cream. 

Mrs. J. R. Drum. 

PUMPKIN (DIRECTIONS FOR COOKING). 

Cut a "pie pumpkin" in two (crosswise of the grain) ; remove 
center and scrape out with a spoon all soft tissue; cut round and 
round % to % inch deep, until all is sliced ; peel off the rind as thin 
as possible and cut up in small sections; put over the fire in very 
little water (1 cup to a large kettleful ofp umpkin) ; stir often from 
the bottom upward, to prevent burning; cook slowly at least 3 
hours; remove cover the last hour to allow the water to evapor- 
ate. When about dry and of a dark rich color, put through a col- 
ander and keep in a cold place until ready to use. 

PUMPKIN PIES (2 PIES). 

Beat 3 eggs in a mixing bowl; add 1% cups sugar and beat 
again; add 1 pt. cooked pumpkin, 2 tablespoons melted butter, 1 
level teaspoon each of salt, cinnamon and ginger, a little nutmeg; 
mix well and add % pt. rich milk; bake in 2 open crusts until firm 
in the center. 

PUMPKIN PIE. 

Beat 1 egg; add 1 cup sugar, 1 tablespoon flour, 1 cup cooked 
pumpkin, % teaspoon each of ginger, cinnamon and salt, a little 
nutmeg; beat well; then add butter size of walnut and enough hot 
milk to make the mixture 3 cups in all ; for 1 large pie. Bake slow- 
ly in 1 crust until firm in center, about 45 minutes. 

Mrs. J. E. Wheeler. 

PRUNE PIE. 

Soak 1 pound prunes over night; cook and remove pits; then 
beat fine and sweeten to taste; beat whites 3 eggs stiff; then beat 
all together ; line pie plate with rich crust and fill ; strap with pastry 
and bake ; when cool, serve with whipped cream. 

Mrs. J. Bourquin, Mrs. Sill. 

RASPBERRY PIE. 

1 pt. berries, 1 cup sugar, 2 tablespoons flour and 1 teaspoon 
butter; line pie plate with rich crust; sprinkle half the sugar and 
flour in bottom; put in berries and the other half on top, dotting 
on butter last thing; put on top crust and bake. All berry pies can 
be made in the same way. Mrs. C. J. Reese. 



148 



THE WARREN COOK BOOK. 



RAISIN PIE. 

1 cup chopped raisins, 1 large lemon grated, 1 cup sugar, % 
cup molasses, % cup water; stir in 1 large tablespoon flour, 1 soda 
cracker rolled; boil until thickened; then add % cup nuts; bake 
with 2 crusts. Mrs. L. T. Parmlee. 

RICE PIE. 

2 eggs, 1 cup cooked rice, 5 tablespoons sugar, 1 pt. milk ; flavor 
with lemon; put in crust and bake. Mrs. E. R. Pierce. 

STRAWBERRY PIE (COOKED). 

1 qt. berries, 2 small stalks rhubarb, IV2 cups sugar, 3 table- 
spoons flour; mix dry ingredients in a bowl; fill pie crust; put bits 
of butter on top; cover and bake. Miss L. Alden. 

STRAWBERRY PIE (UNCOOKED). 

Put fresh berries in a baked crust; sweeten to taste; cover with 
whipped cream sweetened. 

SQUASH PIE (Follow recipe for Pumpkin Pie). 

WASHINGTON CREAM PIE. 

1 cup sugar, 1 cup sweet milk, 1 tablespoon butter, 1 egg, 2% 
cups flour, 2 teaspoons baking powder; flavor with Royce's vanilla; 
bake in two layers or in one layer and split. Filling: Let 1 pt. 
milk come to a boil; add % cup sugar, 2 eggs and butter size of a 
walnut; flavor with Royce's vanilla; serve with whipped cream. 

Mrs. A. B. Kehr. 

SOUR CREAM PIE. 

1 cup sour cream (whipped stiff), 1 cup raisins, 1 cup sugar, 1 
egg, 1 tablespoon flour, 1 teaspoon Royce's vanilla, a little salt; 
bake in 2 crusts. Mrs. Charlotte Dennison. 

Same as above except % cup sugar and addition of 1% table- 
spoons vinegar. (For 1 crust pie, use 2 yolks and reserve whites 
for a meringue). Mrs. E. R. Allen. 

BANBURY TARTS. 

1 pound raisins, % pound citron, 4 figs chopped fine, juice and 
grated rind 1 lemon, 1 cup sugar, 3 rolled crackers, 3 tablespoons 
water; just heat through, but do not cook; makes about 3 dozen; 
cut good pastry with round cutter and add 1 tablespoon filling. 

Boston Cooking School. 

BANBURY TARTS. 

1 cup raisins, 1 cup sugar, 1 egg, 1 cracker, juice and grated 
rind 1 lemon; stone and chop raisins; add sugar, egg slightly beat- 
en; cracker finely rolled, and lemon juice and rind; roll pastry % 



PASTRY. 



149 



inch thick, and cut pieces 3% inches long by 3 inches wide ; put 2 
teaspoons of the mixture on each piece; moisten edge with cold 
water half way round; fold over; press edges together with three- 
tined fork, first dipped in flour ; bake 20 minutes in slow oven. 

Mrs. W. A. Talbott. 

ORANGE TARTS. 

Line gem pans with good pastry; bake and fill with a spoon of 
orange marmalade or conserve; cover with meringue, made of 
whites of eggs and 1 tablespoon powdered sugar to each egg; put in 
oven until light brown. Raspberry or other jams can be substi- 
tuted for marmalade. F. C. B. 



150 THE WARREN COOK BOOK. 



LAYER CAKES, FILLINGS AND FROSTINGS. 



LAYER CAKES, FILLINGS AND FROSTINGS 

Mrs. William Hammond 

To insure success in the making of any kind of cake, use none 
but the best ingredients; then exercise great care and judgment in 
the mixing and baking. 

The essentials for good cake are fresh eggs, fine granulated 
sugar, pastry flour and best butter. 

To mix butter cakes, measure dry ingredients and mix and sift 
baking powder and spices, if used, with the flour. Break each egg 
separately, thus avoiding loss should a stale egg chance to be found 
among the number, separating the whites from yolks, if the rule so 
specifies. 

Measure butter, then liquid. Place the butter which should be 
soft, but not melted, together with the sugar in an earthen bowl; 
rub together until creamy, add yolks of eggs or whole eggs, beaten 
until light, liquid, and flour mixed and sifted with baking powder. 
When whites alone are used fold into the batter the last thing be- 
fore baking. 

Cake can be made fine grained only by long beating. Do not 
stir, but beat thoroughly, bringing the batter up from the bottom 
of the dish at every stroke, thus driving the air into the cells of the 
batter. Unskilled mixing, too rapid or unequal baking, or a sud- 
den decrease in heat before it is quite done, will cause streaks in 
the cake. Fruit, when added to a cake, is usually floured to pre- 
vent settling to the bottom. Raisins should be seeded, then cut with 
scissors, rather than chopped. 

Grease the pans with melted butter, lining the bottom with thin 
paper, taking care that it does not project over the sides. In filling 
the pans, have the mixture come well to the corners and sides of the 
pans, so that when the cake is baked it will be perfectly flat on top. 
The baking of cake is quite as important a feature as mixing. 
Many a well mixed cake has been spoiled in the baking. Exper- 
ience alone can teach one what the temperature of the oven should 
be for the different cakes. Cake should be watched closely while 
in the oven, opening and shutting the door carefully. Do not move 
the cake in the oven unless positively necessary, then do it gently. 
When done cake shrinks from the pan, and in most cases this is suf- 
ficient test, but if in doubt try with a broom splint and if the dough 
does not adhere, it is done. When removed from the oven, allow 
it to stand five minutes; then invert the pan on a board covered 



152 



THE WARREN COOK BOOK. 



with fibre paper, and the cake will fall out. If the cake is inclined 
to stick to the sides, loosen with a knife before inverting. Allow 
the cake to cool before icing. Mrs. Hammond. 

ALMOND CAKE AND LADY BALTIMORE. 

2 cups granulated sugar, % cup butter, 1 cup milk, 2% cups 
flour, 2 teaspoons baking powder, 1 teaspoon Royce's vanilla, whites 
7 eggs ; bake in 2 layers. For filling, pour over the beaten whites 2 
eggs a syrup made of 2 cups granulated sugar, 1 cup water, cooked 
until it threads; beat this until nearly cold when add % pound 
blanched almonds, chopped fine; flavor with Royce's almond extract. 

Mrs. Wra. Hammond. 

This cake can be cut into small cakes and iced, and will make 3 
dozen. 

If used with the following filling would make an excellent Lady 
Baltimore Cake. Filling: Boil 3 cups granulated sugar with a cup 
water until a drop hanging from the tip of a spoon threads in the air ; 
pour while hot over the whites 3 eggs whipped to a standing froth ; 
whip until you have a thick cream and stir in gradually a cup each of 
seeded and minced raisins and chopped pecans, with 5 figs that have 
been soaked soft in lukewarm water, then wiped dry and minced. 
A GOOD PLAIN LAYER CAKE. 
I 3 eggs, 1 tablespoon butter, iy 2 cups sugar, 2 cups flour, 2 tea- 
spoons baking powder sifted with the flour, y 2 cup rich milk ; flavor 
to taste with Royce's extract. Mrs. Dwight Cowan. 

BLACKBERRY JAM CAKE. 

1 cup brown sugar, % cup butter, 3 tablespoons sour milk or 
cream, 3 tablespoons strong coffee (liquid), yolks 3 eggs and whites 
2, 1 teacup blackberry jam, 2 teacups flour, 1 teaspoon soda, sifted 
in flour, 2 teaspoons cinnamon, 1 teaspoon cloves, y 2 nutmeg grated, 
1 teaspoon Royce's lemon extract; stir all together; bake in 3 lay- 
ers; put together with boiled frosting. Mrs. Salyer. 

BLACK AND WHITE CAKE. 

1 cup sugar, % cup butter, y 2 cup sweet milk, whites 3 eggs, 1 
-cup flour, % cup corn starch, 1 teaspoon baking powder. Black 
Part: 1 cup brown sugar, y 2 cup butter, % cup sour milk, 1 tea- 
spoon soda, 1% cups flour, % cup raisins, y 2 cup nuts, yolks 3 eggs, 
1 teaspoon molasses, all kinds spices; either nut or fig filling is nice 
between black and white cake. Mrs. C. H. Meacham. 

CHOCOLATE CAKE I. 

2 cups sugar, 1 cup butter, 1 cup sour milk, % teaspoon soda 
dissolved in milk, 4 eggs, 3y 2 cups flour, 3 teaspoons baking powder ; 
dissolve % cake chocolate (or less) and add to middle layer. For 
frosting: Whites 3 eggs, 2 cups confectioner's sugar, y 2 cake 
grated chocolate and Royce's vanilla to taste. Mrs. I. G. Lacy. 



LAYER CAKES, FILLINGS AND FROSTINGS. 155 



CHOCOLATE CAKE II. 

1 cup brown sugar, y 2 cake grated chocolate, y 2 cup sweet milk ; 
put all together and boil until as thick as custard. When cold, add 

1 teaspoon Royce's vanilla, 1 cup brown sugar, V 2 cup butter, y 2 cup 
sweet milk, 3 eggs, 2 cups flour, 1 teaspoon soda; bake in 2 layers 
with chocolate filling; put 3 ounces chocolate into a double boiler; 
sink it down into the hot water. When the chocolate melts, add % 
cup milk, y 2 cup sugar. When smooth, add yolk 1 egg, and 
a teaspoon vanilla; cool and put between layers. 

Agnes Robertson. 

CHOCOLATE AND COCOANUT CAKE. 

1% cups granulated sugar, y 2 cup butter, whites 4 eggs, 1 cup 
water, 2% cups flour, 2 teaspoons baking powder; cream butter and 
sugar ; add flavoring, if desired ; then flour and baking powder ; beat 
all thoroughly. To this add enough melted chocolate to make the 
cake a light brown (about % square). A little more, if desired. 
Beat eggs to a stiff froth and add the last thing. Bake in 2 layers 
and put together with chocolate icing and cocoanut. Fresh grated 
cocoanut is best if it can be obtained. 

Mrs. Howard, Bradford, and Miss Kopf. 

CREAM CAKE. 

1 cup sugar, butter size of an egg, 2 eggs, 1 heaping cup flour, 1 
teaspoon cream tartar, y 2 teaspoon soda, % cup milk; bake in 2 
layers. 

Cream for Filling: % pt. milk, % cup sugar, % cup flour, 1 
egg; beat sugar, egg and flour together; heat milk over steam or 
water. When scalding hot, stir in other ingredients; flavor with 
Royce's vanilla or lemon and spread between cake when cold. 

Mrs. J. B. Allen. 

CREAM CAKE II. 

3 eggs, iy 2 cups flour, 1 cup sugar, 1 teaspoon baking powder, 

2 tablespoons water; bake in 2 cakes and split while warm. 

Cream : 1 egg, 1 pt. milk, y 2 cup sugar, 2 teaspoons corn starch, 
butter size of an egg, % teaspoon Royce's vanilla; let cool and put 
between cakes. Miss Jennie Halliday. 

A GOOD CHEAP LAYER CAKE. 

1 egg and yolk of another, 1 cup sugar, butter size of an egg, 1 
cup sweet milk, 2 1 / 4 cups flour, 2 teaspoons baking powder; flavor to 
taste; bake in layers. Apple cream for above: Pare and grate 2 
medium sized sour apples; beat white of egg and 1 small cup gran- 
ulated sugar together; add grated apple and beat until frothy and 



154 



THE WARREN COOK BOOK. 



light (will not run if beaten long enough) ; flavor with Royce's ex- 
tract of vanilla; put between layers and cover top of cake. Very 
nice if eaten while fresh. Mrs. J. Gleave. 

DELICATE CAKE I. 

2 cups sugar, 1 cup butter, 1 cup sweet milk, 4 cups sifted flour, 
3 teaspoons baking powder, whites 8 eggs; bake either in solid or 
layer cake; flavor with Royce's vanilla; if in layers, slice candied 
pineapple fine and mix in the frosting between the layers. 

Mrs. W. D. McLaren. 

DELICATE CAKE II. 

2 cups pulverized sugar creamed with a good y 2l cup butter, % 
cup sweet milk, 3 scant cups flour measured after sifting, 2 teaspoons 
baking powder, y 2 teaspoon Royce's almond flavor, and lastly the 
whites 6 eggs well beaten. Mrs. F. K. Russell. 

DEVIL'S FOOD. 

2 cups sugar and 1 cup butter creamed, yolks 5 eggs well beat- 
en, 1 cup sour milk, 1 scant teaspoon soda in 1 tablespoon boiling 
water, y 2 cake grated chocolate, 2% scant cups flour, 1 heaping tea- 
spoon baking powder, 1 teaspoon Royce's vanilla, whites 5 eggs 
beaten stiff. 

Icing: !/2 cake grated chocolate, 1 cup granulated sugar, y 2 
cup milk, butter size of hickory nut, y 2 teaspoon Royce's vanilla; 
boil until it thickens. Mrs. W. J. Richards. 

DEVIL'S FOOD. 

Part 1 — 1 cup sugar, 1 cup grated chocolate, y 2 cup sweet milk; 
let come to a boil. Part 2 — 1 cup sugar, y 2 cup butter, 3 eggs, y 2 
cup sweet milk, 1 teaspoon soda, 2 cups flour; measure ingredients 
with a coffee cup; mix the two parts together; bake in layers and 
put together with icing. Mrs. L. G. Noyes. 

CHEAP DEVIL'S FOOD. 

3 squares chocolate melted, yolks 2 eggs, 1 cup sugar, granu- 
lated, 1 tablespoon butter; mix the above well together; then add 1 
cup sour milk, 1 teaspoon soda, 1 teaspoon Royce's vanilla, 1 round- 
ed cup of flour; bake in 2 layers or as a solid cake. Use any icing 
preferred. Mrs. S. E. Walker. 

CHEAP DEVIL'S FOOD. 

% cup scraped chocolate, yolk 1 egg, (save white for frosting) 5 
y 2 cup sweet milk; cook, stirring constantly until it thickens, no 
longer ; when cool ; add 1 cup brown sugar, iy 2 tablespoons melted 
butter, y 2] cup milk, iy 2 cups flour, 1 teaspoon soda in flour ; bake in 
1 layer in moderate oven, and frost with boiled or chocolate icing. 

Miss Kopf. 



LAYER CAKES, FILLINGS AND FROSTINGS. 155 



DANDY CAKE. 

Y2 cup butter, 2 cups sugar (scant), % cup milk, 2 cups flour, 
whites 6 eggs, 2 teaspoons baking powder; sift flour 4 times; sift 
sugar 3 times. 

Icing: 8 ounces chocolate, 1% cups powdered sugar, 4 table- 
spoons corn starch, 2 cups milk. When done cooking, add table- 
spoon boiling water. Mrs. Parmlee. 

ICE CREAM CAKE. 

Beat to a cream % cup butter, 2 cups sugar, 1 cup rich milk; 
sift 2 large teaspoons baking powder twice with 2 cups pastry flour, 
and 1 small cup cornstarch ; add to first mixture, and slowly fold in 
the whites 7 eggs, beaten stiff; bake in 2 layers. 

For Filling : 1 pt. cream whipped stiff, to which has been add- 
ed 1 tablespoon Chalmer's gelatine soaked 2 hours in a tablespoon 
cold water and dissolved in a tablespoon boiling water; sweeten and 
flavor with Royce's extract; spread between layers and frost the 
top of the cake. Mrs. M. Mead. 

ICE CREAM CAKE. 

2 cups granulated sugar, % cup butter, 1 cup sweet milk, whites 
8 eggs, 3 cups flour, 3 teaspoons baking powder; bake in layers. 

Frosting: 2 cups white sugar, y 2 cup water, whites 3 eggs 
beaten stiff ; let sugar and water boil until it forms a string when 
dropped from the spoon; pour very slowly into the whites of eggs, 
beating constantly; flavor with Royce's vanilla. 

Mrs. W. A. Rankin. 

ISABELL CAKE. 

3 eggs, whites only, 2 scant cups granulated sugar, 1 cup sweet 
milk, 3 cups flour, 2 large tablespoons butter, 2 heaping teaspoons 
baking powder. When cake is mixed divide into 3 parts; bake 1 
part white ; add 1 square melted chocolate to second part, and color 
the third with a few drops of red fruit coloring to make it pink; 
cover dark layer with white icing; then use white layer and icing; 
then the pink one and cover the whole with icing. 

Mrs. F. M. Downing. 

LEMON SPONGE. 

2 cups granulated sugar, 1 cup flour, 8 eggs, juice and grated 
rind 1 lemon, 2 teaspoons baking powder; bake in 2 thick, oblong 
layers, frosting each one with lemon juice thickened with pulver- 
ized sugar. After frosting under layer, spread with a custard made 
as follows: y 2 cup milk, 1 egg, y 2 teaspoon corn starch or flour; 
sweeten, and flavor with Royce's vanilla. 

Mrs. C. N. Payne, Titusville. 



156 



THE WARREN COOK BOOK. 



SPONGE CAKE WITH COCOANUT FILLING. 

2 eggs, beaten thoroughly, 1 cup granulated sugar, iy± cups 
flour, 1 heaping teaspoon baking powder in flour. After all is stir- 
red well together, add % cup boiling milk; bake in 2 layers and 
put together with boiled icing and cocoanut. or a nut -filling. 
This also makes 2 good jelly rolls. Mrs. L. B. Tetens. 

LAYER CAKE. 

iy 2 cups sugar, % cup butter, 1 cup sweet milk, 4 eggs (the 
whites only), 2y 2 cups flour, 2 teaspoons baking powder sifted with 
flour, 1 teaspoon Royce's vanilla, and bake in layers. 

Mrs. J. W. Kitchen. 

LAYER CAKE (QUICK PROCESS). 

1 coffee cup sugar, 1% coffee cups flour, 2 heaping teaspoons 
baking powder, 1 teaspoon salt; place in coffee cup 4 tablespoons 
melted butter, 1 egg; fill cup with milk; mix with first 3 ingred« 
ients and beat thoroughly; add % teaspoon Royce's vanilla; pour y 2 
into layer cake pan; to balance, add 1 teaspoon cinnamon, y 2 tea- 
spoon cloves, y 2 cup raisins; bake the 2 layers slowly about 40 min- 
utes. Grace E. Thomas. 

LIGHT LAYER CAKE. 

Cream % cup butter; add 1 cup sugar gradually; then the well 
beaten yolks 2 eggs, and alternately % cup milk and iy 2 cups flour 
sifted with 2 level teaspoons baking powder, whites 2 eggs beaten 
dry. Mrs. Honor Parmlee. 

LAYER CAKE WITH SOUR CREAM FILLING. 

1 cup sugar, 2 eggs, 4 tablespoons melted butter, big y 2 cup 
milk, 2 teaspons baking powder sifted in 2 cups flour, 1 teaspoon 
Royce's vanilla. 

Falling: 1 small cup sour cream whipped and sweetened, % cup 
chopped raisins, % cup chopped nuts. The cream may be quite sour 
if it is not bitter. This recipe makes 2 layers. 

Mrs. E. R. Allen. 

MAPLE SUGAR CAKE. 

iy 2 cups granulated sugar, y 2 cup butter, whites 6 eggs or 3 
whole ones, y 2 cup sweet milk, 3 teaspoons baking powder, 2 heap- 
ing cups flour; bake in 3 layers; put together with boiled frosting, 
using maple sugar in place of granulated. Take the same quantity 
of maple sugar. Mrs. D. L. Gerould. 

ORANGE CAKE. 

% cup butter, 1 cup sugar, 2 eggs, y 2 cup milk, 1% cups flour, 
2y 2 teaspoons baking powder; cream the butter; add sugar grad- 
ually; eggs well beaten and milk; then add flour mixed and sifted 



/ 

LAYER CAKES, FILLINGS AND FROSTINGS. 157 



with baking powder; bake in a dripping pan; cut in halves; spread 
% with orange filling and cover top layer with frosting flavored with 
Royce's orange. 

Filling: y 2 cup sugar, 2%, tablespoons flour, grated rind % 
orange, % cup orange juice, y 2 tablespoon lemon juice, 1 egg slight- 
ly beaten, 1 teaspoon butter ; mix ingredients in order given ; cook 
10 minutes in double boiler, stirring constantly; cool before spread- 
ing. Boston Cooking School. 

PRUNE ALMOND CAKE. 

y 2 cup butter, 1 cup sugar, y 2 , cup milk, y 2 cup corn starch, 1 
cup flour, 2V4', teaspoons baking powder, whites 3 eggs, % teaspoon 
Royce's almond extract; bake in dripping, pan and cut in 2 cross- 
wise; make enough boiled frosting for 2 layers, to % of it add 8 
soft prunes stoned and cut in pieces, and % cup almonds blanched 
and cut in pieces. Boston Cooking School. 

ROLLED JELLY CAKE. 

3 eggs, yolks and whites beaten separately, 1 cup sugar, 1 cup 
flour, pinch salt, 1 teaspoon baking powder sifted in flour, 14 cup 
boiling water, added last; spread thin on greased dripper; when 
baked spread thick with jelly and roll while hot. 

Mrs. C. H. Smith. 

RIBBON CAKE. 

iy 2 cups sugar, % cup butter, 2% cups flour, y 2 cup sweet milk, 
whites 4 eggs, 3 teaspoons baking powder; take 2 tablespoons of the 
above mixture and add a little soda, y 2 cup chopped raisins, a few 
currants, y 2 cup flour, % cup molasses ; bake in 3 layers. 

Mrs. J. 0. Parmlee. 

SOUR CREAM LAYER CAKE. 

Yz cup rich sour cream, 1 cup sugar, 2 cups flour, measured be- 
fore sifting, 2 eggs, % teaspoon each of salt and soda, 1 teaspoon 
baking powder, y 2 teaspoon Royce's vanilla. Use a nut filling or 
Mrs. Allen's Sour Cream Filling. Mrs. E. R. Allen. 

SOUR MILK CAKE. 

2 tablespoons melted butter, 1 cup granulated sugar, 1 egg, 1 
cup sour milk, 2 cups flour, y 2 teaspoon soda, 1 heaping teaspoon 
baking powder, pinch of salt, Cream butter and sugar ; add the egg 
(well beaten) ; then stir in the milk and flour ; sift flour with soda, 
baking powder and salt. Mrs. F. E. Sill. 

Same as above, adding 1 cup raisins, 1 teaspoon (small) cinna- 
mon, !/4 teaspoon cloves and % teaspoon more of soda. 

Mrs. J. A. Hawke. 



THE WARREN COOK BOOK. 



TILDEN CAKE. 

1 cup butter, 2 of pulverized sugar. 1 of sweet milk, 3 of flour, 
Y 2 cup com starch, 4 eggs, 2 teaspoons baking powder, 2 of Royce's 
lemon extract. Mrs. vVm. Hammond. 

WHITE CAKE I. 

Cream 1 cup sugar, % cup butter; add V 2 cup sweet milk; then 
well beaten whites 3 eggs, iy 2 cups flour, V/ 2 teaspoons baking 
powder. Mrs. Honor S. Parmlee. 

WHITE CAKE II. 

iy 2 cups sugar, % cup butter, % cup milk, 3 teaspoons baking 
powder, 2 cups flour, whites 5 eggs beaten and put in last. 

Mrs. Conarro. 

WHITE CAKE HZ 

1 cup sugar, % cup butter, y 2 cup milk, 1% cups flour, after sift- 
ing once, 2 small teaspoons baking powder, whites 4 eggs, whipped 
to a stiff froth and put in last, Royce's vanilla. 

Mrs. D. W. Ames. 

WHITE CAKE (WITH LARD). 

2 cups sugar (% saved out), % cup lard or Crisco, 1 cup water, 
3 scant cups flour, 2 level teaspoons baking powder, little salt, 
whites 4 eggs with the % cup sugar added after they are beaten 
stiff, flavor with Royce's flavoring. Bake in layers, with anv kind 
of filling. Mrs. N. C. Allen. 

YELLOW CAKE. 

Yolks 8 eggs, 1 cup sugar, y 2 cup butter, y 2 cup sweet milk, 
iy 2 cups flour, 2 teaspoons baking powder; to be flavored with 
either Royce's lemon or orange, baked in layers, and lemon filling or 
orange icing placed between them and on top. 

Lemon Filling: 1 cup sugar, whites 2 eggs well beaten, juice 
and grated rind 1 lemon; mix and boil until it thickens. 

Mrs. D. L. Gerould. 

FILLINGS 

CREAM FILLING. 

% cup sugar, % cup flour, % teaspoon salt, 2 eggs, 2 cups scalded 
milk, 1 teaspoon Royce's vanilla or y 2 teaspoon lemon extract ; mix 
dry ingredients ; add eggs slightly beaten and pour on gradually 
scalded milk; cook 15 minutes in double boiler, stirring constantly 
until thickened, afterwards occasionally : cool slightly and flavor. 

Boston Cooking School. 



LAYER CAKES, FILLINGS AND FROSTIXGS. 



FRENCH CREAM FILLING. 

% cup thick cream, % cup milk, *4 cup powdered sugar, white 
1 egg, % teaspoon Royee's vanilla: dilute cream with milk and beat 
until stiff, using Dover egg beater; add sugar, white of egg beaten 
until stiff and vanilla. Boston Cooking School. 

CREAM NUT FILLING. 

1 cup rich milk or cream, 3 tablespoons sugar, 1 tablespoon corn 
starch; let come to a boil; stir in the yolks 3 eggs; cook in a double 
boiler: when cool add 1 cup nuts and flavoring. 

Mrs. W. R. Kopf. 
CHOCOLATE FILLING. 

2% squares chocolate, 1 cup powdered sugar, 3 tablespoons milk, 
yolk 1 egg, H teaspoon Royee's vanilla; melt chocolate over hot 
water: add the sugar and milk; add remaining sugar and yolk of 
egg : cook in double boiler until it thickens, stirring constantly at 
first so that mixture may be smooth; cool slightly; flavor and spread. 

CHOCOLATE FILLING II. 

To Boiled Frosting No. 1 or Confectioner "s Frosting, add suf- 
ficient melted chocolate to make the desired color. Nuts may be 
added. 

CHOCOLATE CREAM FILLING. 

Make cream filling, using a full cup of sugar instead of % cup; 
add 1% squares Baker's chocolate, which has been melted over hot 
water. Boston Cooking School. 

COCOANUT FILLING. 

Beat whites 2 eggs on a platter until very stiff; add enough pow- 
dered sugar to spread ; spread over cake ; sprinkle thickly with fresh 
grated cocoanut; or, Soak 1 cup cocoanut in 1 cup milk; add % 
cup sugar, 2 yolks egg, 1 teaspoon corn starch; boil until thickened. 

FIG FILLING. 

% pound figs finely chopped, Ys cup sugar. V- cup boiling water, 
1 tablespoon lemon juice; mix ingredients in the order given and 
cook in double boiler until thick enough to spread. 

LEMON JELLY FILLING. 

1 egg. 3 tablespoons melted butter, I coffee cup sugar, grated 
rind and juice 2 lemons ; cook in double boiler until thick enough to 
spread. Mrs. W. V. Hazeltine. 

LEMON COCOANUT CREAM. 

Juice and grated rind 1 lemon, 1 cup powdered sugar, yolks 2 
eggs. 1 cup shredded cocoanut; mix lemon juice and rind with sugar 
and yolks of eggs slightly beaten ; cook 10 minutes in double boiler, 
stirring constantly ; add cocoanut ; use when cool. 



160 



THE WARREN COOK BOOK. 



MARSHM ALLOW FILLING I. 

Put % cup sugar and % cup milk in a sauce pan ; heat slowly 
to boiling point without stirring and boil 6 minutes ; break V± pound 
marshmallows in pieces and melt in double boiler; add 2 table- 
spoons hot water and cook until mixture is smooth; add hot syrup 
gradually, stirring constantly; beat until cool enough to spread. 
This may be used for both filling and frosting. 

Boston Cooking School. 

MARSHMALLOW FILLING EL 

2 tablespoons gelatine dissolved in 7 tablespoons boiling water; 
stir in gradually 1 pound confectioner's sugar and beat with spoon 
% hour; flavor with Royce's vanilla; pour in a tin, size of your cake, 
and set away until the gelatine thickens; put between the 2 layers 
of cake. Mrs. A. W. Nickle. 

ORANGE FILLING. 

% cup sugar, 2% tablespoons flour, grated rind V2 orange, 
cup orange juice, tablespoon lemon juice. 1 egg, slightly beaten, 
1 teaspoon butter; mix ingredients in order given; cook 10 min- 
utes in double boiler, stirring constantly; cool before spreading. 

PRUNE ALMOND FILLING. 

To boiled frosting add % cup selected prunes, stoned and cut 
in pieces, and % cup almonds blanched and 3hopped. 

PISTACHIO PASTE. 

To Marshmallow Filling No. I. add a few drops Royce's ex- 
tract of almond, % cup pistachio nuts blanched and chopped and 
leaf green to color. Boston Cooking School. 

NUT OR FRUIT FILLING. 

To Boiled Frosting No. I. add chopped walnuts, almonds, hick- 
ory nuts, Brazil nuts, figs, dates, or raisins, separately or in any com- 
bination desired. 

STRAWBERRY FILLING. 

1 cup thick cream, % cup sugar, white 1 egg, H cup strawber- 
ries, y± teaspoon Royce's vanilla; beat cream until stiff, using Dover 
beater; add sugar, white of egg beaten stiff, strawberries mashed 
and vanilla. Boston Cooking School. 

FROSTINGS 

BOILED FROSTING I. 

1 cup granulated sugar, white 1 egg, about % cup water; beat 
egg to a stiff froth; boil the sugar and water until it " hairs" when 



LAYER CAKES, FILLINGS AND FROSTINGS. 161 



the spoon is lifted, or if tested in cold water until it forms a soft 
ball in the water; pour slowly over the beaten egg, beating all the 
time; flavor and beat until cold. Miss Kopf. 

BOILED FROSTING II. 

iy 2 cups sugar to % cup water ; boil until a small ball forms be- 
tween the fingers when dropped in water, whites 2 eggs beaten stiff ; 
add % teaspoon cream of tartar; pour the sugar over the eggs and 
beat until it does not run. Mrs. A. W. Nickle. 

BOILED FROSTING III. 

2y 2 cups sugar, whites 3 eggs ; wet sugar with water ; boil until 
it " hairs" when the spoon is lifted; have eggs beaten very light; 
stir in boiling sugar ; beat until cold. If too stiff, put in a little milk; 
if too thin, a little powdered sugar. Mrs. S. P. Hall. 

CARAMEL FROSTING. 

2 cups light brown sugar, % cup sweet milk, butter the size of a 
walnut, 1 teaspoon Royce's vanilla; cook sugar, milk and butter un- 
til it grains and add vanilla before taking from the stove ; stir until 
creamy when it is ready to spread. K. W. 

CHOCOLATE FROSTING I. 

8 ounces or 1 cake chocolate, 1% cups pulverized sugar, 2 table- 
spoons corn starch, 2 cups sweet milk ; cook all together until thick ; 
then add a little boiling water to make it glossy. Mrs. Salyer. 
CHOCOLATE FROSTING II. 

To Boiled Frosting No. I. add 4 tablespoons grated chocolate, 
melted over steam. Mrs. Lees. 

COCOANUT FROSTING. 

After spreading cake with Boiled Frosting, cover liberally with 
shredded cocoanut. 

CONFECTIONERS' FROSTING. 

Put 3 tablespoons boiling water or cream in a bowl, and stir in 
gradually sifted confectioners' sugar until mixture is of the right 
consistency to spread; flavor with Royce's vanilla. Fresh fruit- 
juice may be used in place of the water or cream. This makes a 
soft frosting which cuts nicely without breaking. Miss Farmer. 

FRUIT FROSTING. 

1 cup granulated sugar, white 1 egg, V 2 cup crushed fruit; put 
all together in a Mrs. Rorer egg beater; beat until thick. 

Mrs. S. E. Walker. 

MAPLE SUGAR FROSTING. 

2 pounds maple sugar, 1 cup water, whites 2 eggs ; boil sugar 
and water until it forms a soft ball when dropped in cold water; 
pour into beaten whites of eggs and proceed as for Boiled Frosting. 

Mrs. G. P. Orr. 



162 



THE WARREN COOK BOOK. 



MAPLE SYRUP FROSTING, 

1 large cup maple syrup, white 1 egg ; boil syrup so that it forms 
a little harder ball when dropped in cold water than for ordinary 
frosting, and proceed as for Boiled Frosting. Nuts may be added 
if desired. Miss Kopf. 



LAYER CAKES, FILLINGS AND FROSTINGS. 165 



THE WARREN COOK BOOK. 



LOAF CAKES. 



165 



LOAF CAKES 

Miss Mame Kopf 
ANGEL FOOD. 

Whites 11 eggs, l 1 /^ measures granulated sugar, 1 rounded 
measure flour, 1 rounded teaspoon cream of tartar, 1 teaspoon 
Royce's vanilla; sift flour 4 times; measure; add cream of tartar; 
sift again and put back in sieve ready to put into cake ; put a pinch 
salt in the eggs and beat to a stiff froth; add sugar lightly; next 
the vanilla, and last the flour, very lightly; bake in an angel food 
pan about 70 minutes in a slow oven. When baked, turn the paa 
upside down to cool. A small tin measuring cup that can be obtain- 
ed with the pan is used. Miss Kopf. 

ANGEL COCOANUT CAKE. 

1 cup butter, 2 cups sugar, 3 cups flour, 2 teaspoons baking pow- 
der, % cup milk, whites 8 eggs ; spread the top with icing ; then with 
grated cocoanut. Mrs. S. H. Davis. 

ARCHANGEL CAKE. 

Beat well together 1 cup sugar and 1 cup butter. When sugar 
and butter are creamed sufficiently, beat in 2 cups flour sifted 6 
times. The last time sift with 1 teaspoon baking powder. Lastly 
stir in well beaten whites 8 eggs ; flavor. Mrs. S. T. Neill. 

MOCK ANGEL FOOD. 

Heat 1 cup milk to boiling point in a double boiler. Into a sift- 
er put 1 rounded cup flour, 1 cup sugar, 3 teaspoons baking powder, 
pinch salt ; sift together 4 times ; into this pour the boiling milk and 
stir smooth; then put in the well beaten whites 2 eggs; fold them 
in carefully until the whites are evenly folded into the batter; bake 
in an ungreased tin in moderate oven. Lora Alden. 

APPLE SAUCE CAKE. 

1 whole egg and yolk of another, 1% cups brown sugar, y 2 cup 
butter, 1 cup apple sauce as sweetened for table, 1 teaspoon cinna- 
mon, 1 teaspoon cloves, 1 teaspoon soda, 1% to 2 cups flour; cream 
butter; add sugar gradually and eggs beaten very light; mix thor- 
oughly; then add apple sauce, cinnamon, cloves and soda sifted with 
flour; beat all together and bake as a loaf cake. Ice with boiled 
icing to which chopped raisins may be added as desired. 

Mrs. Hue, Miss Lucile Partridge. 



166 



THE WARREN COOK BOOK. 



BLACKBERRY JAM CAKE. 

3 eggs, 2 whites saved for frosting, 1 cup sugar, 1 cup blackberry 
jam, y 2 cup butter, 3 tablespoons sour cream, 1 teaspoon each of soda, 
cinnamon and cloves, 2 cups flour. Mrs. W. M. Bashline. 

BLACKBERRY JAM CAKE. 

1 cup sugar (brown), y 2 cup butter, y 2 cup sour milk, 1 cup 
blackberry jam, 3 eggs, leaving out whites of 2 for frosting, 2%, cups 
flour, 1 teaspoon soda ,spices to suit the taste. 

Miss Aresta Beatty. 

BLACKBERRY JAM CAKE. 

1 cup brown sugar, 1 cup butter, 1 cup jam, 1 cup raisins, y 2 
cup currants, 3 tablespoons sour milk, y 2 teaspoon soda in milk, a 
little cinnamon and nutmeg, 2y 2 cups flour. F. B. S. 

BLACK CAP CAKE. 

1 cup butter creamed with iy 2 cups sugar, 2 tablespoons molas- 
ses, 2 eggs, y 2 cup sour milk, 1 teaspoon soda, 2% cups flour, y 2 tea- 
spoon cinnamon and cloves together, 1 cup chopped raisins, 1 cup 
walnuts broken or chopped; bake in a loaf. Mrs. 0. H. Smith. 

CLOVE CAKE. 

1 good cup brown sugar, 1 cup butter, y 2 cup milk, 1 cup chop- 
ped raisins, 2 eggs, 1 teaspoon cloves, 1 teaspoon baking soda dissolv- 
ed in hot water; put raisins in the last thing before flour; then add 
2 cups flour with 1 teaspoon baking powder. 

Mrs. W. 0. Watson. 

CLOVE CAKE. 

1 cup sugar, % cup butter, 1 cup molasses, 1 cup sour milk, 3 
cups flour, 1 cup chopped raisins, 2 teaspoons cloves, 1 teaspoon soda, 
2 eggs; add any kind of fruit. Mrs. M. Haezltine. 

CHOCOLATE LOAF CAKE. 

% cup butter, 2 cups sugar, 2 eggs, y 2 cup coffee, \ f \ cup milk, 
2% cups flour, 2 teaspoons baking powder, 2 squares malted choc- 
olate, 2 teaspoons Royce's vanilla; cream butter with fork; add 
sugar and cream again; then yolks of ?.ggs, coffee, milk and Royce's 
vanilla ; sift flour with baking powder, and add to other ingredients ; 
then melted chocolate ; then whites of eggs beaten stiff ; bake in mod- 
erate oven. Mrs. E. E. Allen. 

SPICED CHOCOLATE CAKE. 

4 eggs; save whites of 2 for frosting, 2 cups sugar, V 2 cup but- 
ter, 1 cup sour milk, 1 teaspoon soda, 2 cups flour, y 2 teaspoon cinna- 
mon, y 2 teaspoon cloves, % cake melted chocolate. 

Mrs. B. 3 Mrs. Sill. 



LOAF CAKES. 



SCOTCH CHOCOLATE CAKE. 

iy 2 cups sugar, % cup butter, 2 eggs, V 2 . cup sour milk, \% cup 
boiling water, 2 cups flour, sifted 5 or 6 times, 1 teaspoon Royce's 
vanilla, 2 squares chocolate, 1 teaspoon soda; dissolve chocolate in 
boiling water and stir in last. Mrs. D. H. Siggins. 

COCOANUT CAKE. 

Cream % cup butter ; gradually beat in 1 cup granulated sugar ; 
then beat in 1 after another without previous beating 3 whole eggs ; 
add alternately % cup milk and 1% cups sifted flour sifted again 
with 2 slightly rounded teaspoons baking powder. Lastly beat in 
1 cup grated cocoanut ; bake in a tube pan about 45 minutes. 

Mrs. B. E. Allen. 

CORN STARCH CAKE. 

2 cups sugar, 1 cup butter, 1 cup milk, 2y 2 cups flour, 1 cup 
corn starch, 1 teaspoon cream of tartar, y 2 teaspoon soda, whites 6 
eggs beaten stiff. Mrs. N. C. Allen. 

CREAM ALMOND CAKE. 

% cup butter, 1 cup sugar, 1% cups flour, 4 level teaspoons bak- 
ing powder, y 2 cup milk, whites 4 eggs x /2 teaspoon Royce's almond 
extract; cream butter; add sugar gradually; sift flour and baking 
powder and add to the mixture, alternating it with the milk ; fold in 
beaten eggs and flavoring; bake in a loaf 45 minutes in a moderate 
oven. 

SOUR CREAM CAKE. 

1% cups sugar, y 2 cup butter, 3 eggs, 1 cup sour cream, 3 cups 
sifted flour, 1 teaspoon soda dissolved in hot water, 1 teaspoon bak- 
ing powder; cream butter and sugar; beat eggs light and add a lit- 
tle salt and flavor to taste ; then the cream to which has been added 
the soda dissolved in 1 tablespoon hot water; then the flour and bak- 
ing powder beaten well into the cake. This can be baked in a loaf 
or 2 layers, using any kind of filling or icing. 

Mrs. Rosamond D. Rogers. 

SOUR CREAM CAKE. 

1 cup sour cream, 1% cups brown sugar, 1 teaspoon soda, 1 egg, 
2y 2 cups flour, spices to taste. Fruit may be added if liked, y 2 cup 
raisins, y 2 cup shredded citron. Mrs. Salyer. 

SOUR CREAM NUT CAKE. 

% cup thick sour cream, 1 cup sugar, 1 egg, 1% cups flour, y 2 
teaspoon each salt and soda, 1 cup chopped walnuts; flavor with 
Royce's extract; bake in loaf nearly an hour in moderate oven. 



168 



THE WARREN COOK BOOK. 



SWEET CREAM CAKE. 

Break 2 eggs in cup, and fill the cup with sweet cream, 1 cup 
sugar, 1% cups flour, 1 teaspoon baking powder; flavor; beat as for 
pan cakes. Chocolate frosting. L. E. Alden. 

DEVIL'S FOOD. 

Ys cake Baker's chocolate dissolved in 1 cup boiling water put 
in last thing before putting in oven. 2 cups sugar, % cup butter, 
Y2 cup sour milk, 2 large cups flour, 2 eggs, 1 rounded teaspoon bak- 
ing powder added to flour, 1 level teaspoon soda added to milk ; beat 
whites of eggs and put in just before chocolate; flavor with Royce's 
vanilla. J. Mabel Siggins. 

DEVIL'S FOOD. 

2 cups granulated sugar, % cup butter, 5 eggs, 1 cup sour milk, 
1 teaspoon soda, 3 cups flour, % cake chocolate grated, 1 teaspoon 
Royce's extract vanilla. Mrs. Rose Messner. 

DEVIL'S FOOD. 

2 cups sugar, y 2 cup butter, % cup sour milk, 2 eggs; mix to- 
gether; % cake chocolate grated, 1 teaspoon soda, 1 cup boiling 
water; mix together; add 2 cups flour, 1 teaspoon baking powder, 1 
teaspoon Royce's vanilla. Mrs. F. H. Gruninger. 

DEVIL'S FOOD (WITH COCOANUT). 

1 cup butter, 2 cups brown sugar, 4 eggs, 1 cup sour milk, 2 cups 
flour, 2 cups cocoanut, % cake melted chocolate, 1 teaspoon soda, 1 
teaspoon Royce's vanilla. This may be used as a loaf or layer cake. 

Mrs. Keefer. 

DEVIL'S FOOD (WITH COCOA). 

1 cup sugar, butter size of small egg, 1 cup sour milk, 1 teaspoon 
soda in milk, % cup cocoa (add a little waler to make smooth), 
cups flour. Miss Mulberry. 

DELICATE CAKE (WHITE). 

3 cups sifted flour, 1% cups sugar, 7 eggs, whites only, 1 teacup 
■sw'eet milk, 2 tablespoons butter, 2 teaspoons baking powder, 1 tea- 
spoon Royce's vanilla; beat butter and sugar to a cream; add milk 
and eggs well beaten; then flavoring; mix with this very slowly, the 
flour in which baking powder has been sifted; bake in quick oven. 

Mrs. W. A. Hall, Mrs. W. Watson. 

FRUIT CAKE I. 

1 pound butter, 1^4 pounds brown sugar, % cup molasses 
(large), 9 eggs, l 1 /^ pounds flour (sift before weighing), 3 pounds 
currants, 2% pounds seeded raisins, % pound each citron (sliced 
thin), chopped figs and blanched almonds, % pound each candied 
lemon and orange peel and candied pineapple (sliced thin), 1 cup 



LOAF CAKES. 



169 



strawberry preserves, 1 teaspoon each soda and cinnamon, % tea- 
spoon cloves, 2 or 3 nutmegs; cream the butter and sugar; add mo- 
lassses, saleratus, spices and well beaten eggs; take part of the 
flour and thoroughly flour all the fruit before adding slowly to the 
mixture. After all ingredients are put together, beat with the hands 
15 or 20 minutes; steam 4 hours; bake 1. This will make a large 
milk pan loaf or can be divided into several small ones as desired. 

Mrs. F. P. Hue. 

FRUIT CAKE II. 

1 pound each of butter, sugar and flour, 4 pounds seeded raisins, 
1 pound citron sliced, 1 pound each of dates and figs chopped fine, 
12 eggs, 1 large orange, 1 lemon peel chopped fine and the juice, 1 
tablespoon each of cinnamon and allspice, 1 heaping teaspoon each 
of cloves and mace, 1 nutmeg, 1 cup molasses, % teaspoon soda, 2 
teaspoons baking powder, 1 wine glass strong coffee; chop orange 
rind and pulp fine and mix as much sugar with it as can be stirred 
in (this is in addition to the pound) ; beat butter and sugar to a 
cream; add yolks and spices; then the molasses and soda, and the 
fruit well floured, the stiffly beaten whites last; steam 4 hours and 
bake 1 ; makes a large cake. Mrs. Drum. 

FRUIT CAKE III. 

1 cup molasses, 1 cup brown sugar, 1 cup sour milk, 1 teaspoon 
soda, 2 eggs, % cup butter, 4 cups flour, 2 pounds raisins, 1% pound 
currants, % pound candied orange peel, % pound candied lemon 
peel, % pound citron, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 tea- 
spoone mace, 1 teaspoon nutmeg ; seed the raisins ; wash currants well ; 
put the fruit all together and chop fine in chopping bowl; rub the 
fruit into a part of the flour. Mrs. W. D. McLaren. 

FRUIT CAKE IV. 

1 cup brown sugar, 1 cup butter and lard mixed, 1 cup strong 
coffee, 1 cup molasses, 2 eggs, 1 tablespoon cinnamon and cloves to- 
gether, a little salt, 1 teaspoon soda dissolved in hot water, 1 pound 
raisins, 1 cup walnuts, 3 cups flour ; bake 1 hour ; makes 2 cakes. If 
desired one of these cakes may be used for pudding by steaming, 
and serving with Lemon Sauce found under Puddings and Sauces. 

Mrs. W. D. McLaren. 

FRUIT CAKE V. 

1 pound brown sugar, 1 pound butter, 8 eggs, 1% pounds flour, 
1 pound citron, 1 pound candied cherries, 1 pound nuts, % pound 
pineapple, % pound orange peel, 2 pounds raisins, 1 pound figs, 1 
cup molasses, 1 teaspoon cloves, 1 teaspoon allspice, 1 teaspoon nut- 
meg, same in liquid spices, 1 tablespoon Royce's orange extract, 1 



THE WARREN COOK BOOK. 



teaspoon soda, 1 teaspoon baking powder; steam 4 hours and then 
put in oven 10 minutes to dry. This will make 4 cakes. 

Mrs. A. W. Niekle. 

WHITE FRUIT CAKE. 

1 cup butter, 2 cups sugar, 2% cups flour, whites 7 eggs, 2 tea- 
spoons baking powder, 1 pound raisins, 1 pound figs, 1 pound dates, 
1 pound almond, % pound citron. Nora B. Davis. 

PLAIN FRUIT CAKE. 

1 cup brown sugar, y 2 cup butter, 2 eggs, ^4 cup molasses, y 2 
cup sour milk, 1 teaspoon soda, 2 cups flour, 1 cup raisins (seeded 
and chopped), spices to taste. Mrs. Henry Cogswell. 

This recipe is good with y 2 cup raisins and y 2 cup walnuts. 

M. E. K. 

FRUIT CAKE (USED SINCE 1823). 

% pound butter, 1 pound sugar, 1 cup molasses, 1 cup sour 
cream, 10 eggs (leaving out the whites of 2), 1 pound flour, 1 pound 
each of currants and raisins, y 2 pound each of citron, chopped figs 
and almonds, 2 teaspoons cinnamon, 1 teaspoon each of soda, cloves 
and allspice, 4 tablespoons orange marmalade. Bake in loaves very 
slowly an hour or more. 

GINGER BREAD. 

Cream % cup butter and % cup sugar, 1 egg, x / 2 cup sour milk, 
y 2 cup molasses, 1% cups flour, y 2 teaspoon ginger, y 2 teaspoon cin- 
namon, y 2 teaspoon soda, % teaspoon salt ; sift flour, spices, salt and 
soda together; bake 30 minutes. Mary L. White. 

GINGER BREAD. 

y 2 cup shortening, y 2 cup sugar, y 2 cup sour milk, y 2 cup mo- 
lasses, 1 teaspoon ginger, 1 teaspoon soda, % teaspoon salt, IV3 
cups flour, 1 egg. Mrs. W. M. Bashline. 

NUT GINGER BREAD. 

Cream y 2 cup butter with y 2 cup sugar, and add 1 cup molasses, 
y 2 teaspoon ginger; dissolve 1 level teaspoon soda in y 2 cup milk; 
stir this into the butter mixture ; add 3 cups flour (a little more, if 
necessary), 1 small cup walnuts; bake in long shallow pans in a 
moderate oven. Mrs. L. B. Tetens. 

GOLD CAKE. 

iy 2 cups sugar, y 2 , cup butter, 3 eggs, 1 cup milk, 2 or 2y 2 cups 
flour, 1 teaspoon cream of tartar, y 2 teaspoon soda in milk. 

Mrs. J. P. Johnson. 



LOAF CAKES. 



GOLD CAKE. 

1 cup granulated sugar, % cup butter, yolks 8 eggs, % cup 
sweet milk, 1%, cups flour, 2 heaping teaspoons baking powder, 1 
teaspoon Royce's orange extract; cream butter and sugar; add yolks 
and beat thoroughly before adding milk, flour and extract. 

Mrs. M. Kopf . 

HICKORY NUT CAKE. 

1% cups sugar, % cup butter (scant), whites 4 eggs, 1 small cup 
milk, 2 cups flour, 1 cup nuts, 2 large teaspoons baking powder; 
flour the nuts and fold the nuts and whites in last. 

Mrs. W. H. Hegerty. 

HICKORY NUT CAKE. 

Yz cup butter, 1% cups sugar, % cup water, 2 cups flour, whites 
4 eggs, 1 cup hickory nut meats broken, 1 teaspoon baking powder; 
beat butter and sugar to a cream; add water and flour; stir until 
smooth; add half the whites well beaten; then the nuts; then the 
remainder of the whites and the baking powder; bake in loaf cake 
or in 2 layers. Mrs. A. E. Blood. 

HUCKLEBERRY CAKE. 

1 cup best New Orleans molasses, 1 egg, 3 tablespoons melted 
butter, 3 tablespoons sour milk, 1 teaspoon soda, 1% cups flour, 1 
teaspoon ginger ; mix the soda with the sour milk ; add to the molas- 
ses; stir well; add ginger, butter, egg and flour and 1 cup huckle- 
berries well floured. Miss Kopf. 

LILY CAKE. 

% cup butter, 1 cup sugar (creamed) ; add % cup milk, y± cup 
corn starch, 1 rounded cup flour, 1 teaspoon Royce's vanilla, whites 
4 eggs well beaten, 1 teaspoon baking powder. 

Mrs. W. J. Richards. 

MARBLE CAKE. 

Mrs. C. H. Meacham's Black and White Cake (see Layer Cakes) 
makes an excellent Marble Cake by omitting the raisins and nuts. 

Mrs. J. 0. Messerly. 

MOLASSES CAKE. 

% cup light brown sugar, 14 cup butter, y 2 . cup sour milk, x /2 
eup molasses, 1 egg, 1 full cup sifted flour, % teaspoon ginger, 1% 
teaspoons soda. Mrs. J. 0. Parmlee, Miss Alden. 

MOLASSES CAKE. 

% cup molasses ; fill cup up with sugar ; % cup butter ; fill cup 
with boiling water; 1 cup raisins, seeded and chopped, 1 egg well 
beaten, 2 cups sifted flour, 1 teaspoon soda, % teaspoon cinnamon, 
^4 teaspoon cloves, a little nutmeg. Miss K. Horton. 



1?2 



THE WARREN COOK BOOK. 



MOLASSES CAKE WITHOUT EGGS, 

1 cup molasses, 3 tablespoons melted butter, y 2 cup buttermilk, 
1 teaspoon soda, 2 teacups sifted flour ; bake in loaf or layers ; frost. 

Mrs. W. M. Bashline. 

MAHOGANY CAKE, 

y% cup butter, 1% cups sugar, 3 eggs, not separated, 2 cups flour, 
1 teaspoon soda, sifted in flour, 1 teaspoon Royce's vanilla, 1 cup 
sweet milk, large cake chocolate cooked in half of the milk. 

Mrs. P. P. Leche. 

NUT CAKE. 

% cup butter, 1% cups sugar, y 2 cup sour milk, y 2 cup raisins, 
seeded and chopped, y 2 cup butternut meats rolled, 2 cups flour, 3 
eggs, y% teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg. 

Mrs. W. H. Pickett. 

POUND CAKE. 

1 tumbler eggs, % tumbler butter, iy 2 tumblers sugar, 1% tum- 
blers flour, y^ teaspoon baking powder ; beat butter and flour togeth- 
er to a cream; sugar and eggs together; bake in slow oven. 

Mrs. Eliza Vosberg. 

TUMBLER CAKE. 

1 tumbler butter, 1 tumbler eggs (broken), iy 2 tumblers sugar, 
1% tumblers sifted flour, 2 even teaspoons baking powder; mix and 
bake same as Pound Cake. Mrs. A. J. Davis. 

PORK CAKE. 

1 pound pork, fat, chopped fine ; pour over it 1 pt. boiling water, 
1 pound raisins, % pound citron, 2 cups sugar, 1 cup molasses, 1 
teaspoon soda ; flour to thicken ; season with nutmeg, cloves and cin- 
namon. Mrs. F. E. Sill. 

QUICK CAKE. 

1 cup sugar, 1% teaspoons baking powder, sifted in iy 2 cups 
flour, y± cup melted butter ; break whites 2 eggs on top of butter and 
fill cup with sweet milk; turn this into the sugar and flour, and beat 
all together quickly and lightly for 5 minutes ; turn into a greased 
tin and bake at once. Mrs. A. D. "Wood. 

SUNSHINE CAKE. 

Whites 7 fresh eggs, yolks 5 eggs, 1 cup granulated sugar, % 
cup flour, y 2 teaspoon cream tartar, pinch salt; sift and measure as 
for angel food cake; beat yolks thoroughly; then beat whites about 
half; add cream tartar; beat until very stiff; stir in sugar lightly, 
stir beaten yolks thoroughly; then add flour and 1 teaspoon Royce's 
vanilla; put in a tube tin and bake 45 or 50 minutes. 

Mrs. S. H. Davis. 



LOAF CAKES. 



SUNSHINE CAKE. 

"Whites 11 eggs, 1% cups granulated sugar, 1 cup flour, 1 tea- 
spoon cream of tartar, a little salt, % teaspoon Royce 's vanilla, yolks 
5 eggs; measure flour after sifting once; sift flour, sugar and cream 
of tartar together 4 times ; put salt in the whites of eggs and beat to 
a stiff, dry forth; add the vanilla, flour and sugar gradually and 
lightly; beat yolks very light and fold into the cake; bake about an 
hour in an unbuttered angel food pan in a moderate oven. When 
baked, turn upside down until cold. Mrs. Rose Rogers. 

SPONGE CAKE. 

5 eggs, juice 1 lemon, 1 cup granulated sugar, 1 cup flour, % 
teaspoon baking powder; beat yolks and sugar to a cream; add lem- 
on juice; then stiffly beaten whites of eggs; then the flour and 
baking powder ; grease tins and bake in hot oven. Mrs. Salyer. 

WHITE SPONGE CAKE. 

8 eggs, whites only, 1 cup powdered sugar, % CU P flour, % cup 
corn starch, 1 teaspoon cream of tartar, % teaspoon soda, 1 teaspoon 
Royce 's vanilla; beat whites to a stiff froth; add sugar and beat 
well ; then soda dissolved in a little milk, the corn starch and flavor- 
ing ; stir cream of tartar in flour and add the last. 

Mrs. Rose Messner. 

SPONGE CAKE WITH MILK. 

4 eggs, beaten thoroughly, 2 cups granulated sugar, 2 cups flour, 
2 teaspoons baking powder; sift baking powder in flour; after all is 
stirred well together, add 1 cup boiling milk; flavor with Royce 's 
extract. Mrs. J. Danforth. 

CHOCOLATE SPONGE CAKE. 

2 cups sugar, y 2 cup butter, y 2 cup or cake chocolate melted in 
butter, 2 eggs, y 2 cup sour milk, y 2 teaspoon soda, y 2 teaspoon salt, 1 
teaspoon Royce 's vanilla, 2 cups flour, 2 teaspoons baking powder 
add cup boiling water last thing; bake in slow oven. This makes a 
large slab cake. Less chocolate if so desired. 

MOLASSES SPONGE CAKE. 

2 cups baking molasses, % cup butter, 1 cup buttermilk, 3 cups 
flour, 1 egg, 1 tablespoon soda, 1 tablespoon ginger; let molasses and 
butter come to a boil; add ginger; mix buttermilk, egg, soda and a 
pinch of salt in a bowl; add hot molasses mixture and flour. Bat- 
ter will seem thin when mixed, but bakes fine and light. 

Mrs. Africa. 



THE WARREN COOK BOOK. 



SPONGE CAKE WITH HOT WATER. 

1 cup sugar, 2 eggs, 1 teaspoon baking powder, 1 cup flour, % 
cup boiling water ; beat sugar and eggs together ; sift baking powder 
in flour ; beat all together ; then stir in the boiling water ; bake quick- 
ly. Mrs. D. D. Reed, Mrs. J. Gleave, 

Mrs. Dwight Cowan, Miss C. Pickett. 

BOILED SPONGE CAKE. 

1 cup sugar, y 2 cup water, 1 cup flour, 5 eggs, 1 teaspoon cream 
of tartar, and a few drops Royce 's lemon extract ; separate the eggs 
and beat whites to a stilt froth; boil sugar and water till it "hairs" 
as for frosting and beat into whites of eggs until cold; add beaten 
yolks and flavoring; sift flour and cream of tartar together 4 or 5 
times and beat all together carefully; bake in angel food pan 50 or 
60 minutes in slow oven. Mrs. C. H. Smith. 

BOILED SPONGE CAKE. 

Same as above except that 6 eggs and 1 cup water are used. 

Mrs. W. D. McLaren, Mrs. Schlosser. 

SPICE CAKE. 

2 cups brown sugar, 1 cup butter, 3 eggs, 2% cups flour, 1 cup 
sour milk, 1 teaspoon soda dissolved in milk, 1 cup raisins, 1 cup 
nuts, chopped or broken, 1 teaspoon cinnamon, 1 teaspoon cloves; 
bake in loaf or little cakes. Mrs. A. R. Blood. 

SPICE CAKE. 

2 cups brown sugar, 1 cup sour milk, y 2l cup butter, 2% cups 
flour, 1 cup raisins, 1 cup almonds chopped, y 2 cup currants, 2 eggs, 
1 teaspoon soda, 1 teaspoon cloves, 1 teaspoon allspice, 2 teaspoons 
cinnamon, a little nutmeg, citron if you like. 

Mrs. Dwight Cowan. 

MRS. ROOSEVELT'S SPICE CAKE. 

1 cup butter, 2 cups sugar, 1 cup milk, 4 eggs, 4 cups flour, 2 
teaspons baking powder, 1 teaspoon cinnamon, V/ 2 teaspoons nut- 
meg. 

SPICED MOUNTAIN CAKE. 

1 cup sugar, y 2 cup butter, y 2 cup sweet milk, yolks 5 eggs and 
whites of 2, 1 teaspoon each ground cloves and cinnamon, y 2 nut- 
meg, grated, iy 2 cups flour, 1 heaping teaspoon baking powder; 
cream butter and sugar; add well beaten yolks of eggs; then the 
milk, spices, flour and baking powder, and lastly whites of eggs 
beaten to a stiff froth. The above recipe may be used with the yolks 
7 eggs, leaving out whites; bake in moderate oven. When the cake 
has been in the oven a minute or two sprinkle over top a little soft 
sugar and cinnamon ; bake in a long shallow pan. 

Mrs. M. Kopf. 



LOAF CAKES. 



SPANISH CAKE. 

1 pt. sugar, 4 eggs, reserving 2 whites for icing, % cup butter, 

1 cup sweet milk, 2 teaspoons baking powder, 1 scant qt. flour ; bake 
in large dripping pan; when done, cut in squares with a hot knife 
and ice. Mrs. Dwight Cowan. 

SPANISH BUNS (SOUR MILK). 

iy 2 cups brown sugar, % cup butter, % cup sour milk, y 2 tea- 
spoon soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon 
cloves, 2 cups flour, 2 eggs, reserving 1 white for icing; bake in a 
shallow pan; cover with boiled icing flavored with Royce's orange; 
cut in squares when ready to serve. Mrs. W. B. Hammond. 

SPANISH BUNS (SWEET MILK). 

1 pt. brown sugar, 4 eggs, reserving 2 whites for icing, 1 cup 
sweet milk, 1 cup melted butter, 1 qt. flour, 3 teaspoons Home bak- 
ing powder, cinnamon, allspice and cloves to taste ; bake in a drip- 
per; ice, and cut in squares. Mrs. L. A. Goodrich. 

VIRGINIA LOAF CAKE. 

iy 2 cups sugar, % cup butter, 1 cup chopped raisins, 2 eggs, 1 
cup buttermilk, 2 cups flour, 1 teaspoon each soda, cinnamon and 
cloves. 

WALNUT CAKE. 

1 cup sugar, y 2 cup butter, y 2 cup milk, iy 2 cups flour, 2 tea- 
spoons baking powder, 1 cup nut meats chopped fine, 2 eggs ; ice, and 
put whole English walnut meats on the top and sides. 

Mrs. W. A. Hall. 

WHITE CAKE. 

2 measures sugar, y 2 measure butter, 3 measures flour, 1 meas- 
ure milk, whites 4 eggs (5, if small), 3 level teaspoons baking pow- 
der ; flavor to suit taste ; keep out y 2 measure of sugar to stir with 
eggs; sift flour 4 times and then keep one measure to sift with bak- 
ing powder ; cream butter and sugar ; then add milk and 2 measures 
flour, and beat thoroughly; then add the other measure of flour and 
baking powder, and lastly, fold in the well beaten whites eggs into 
which the % measure of sugar has been stirred; flavor with Royce's 
extract. Miss Winger. 

GOOD RECIPE FOR WHITE CAKE OR CAN BE USED FOR 

LAYER CAKE. 

1 cup butter, 2 cups fine granulated sugar, 3 heaping cups of 
pastry flour, whites 6 eggs, 1 cup milk, 2 teaspoons baking powder, 

2 teaspoons Royce's extract; cream the butter and sugar; add the 
milk; add % of the flour; then % the beaten whites; then y 2 the 
flour that is left ; then the remainder of the eggs, and the rest of the 



THE WARREN COOK BOOK. 



flour and the extract; stir until perfectly smooth, each time after 
adding each part. Any white cake is improved by using this for- 
mula for putting together. Mrs. S. E. Walker. 

AUNT HATTIE'S WHITE CAKE. 

1 cup white sugar, % cup butter, whites 4 eggs, % cup sweet 
milk, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon Royce's 
vanilla. 



LOAF CAKES. \u 



\Zd THE WARREN COOK BOOK. 



COOKIES, DOUGHNUTS, LITTLE CAKES. 



Cookies, Doughnuts, Little 
Cakes 

Mrs. Charles T. Conarro 

DIRECTIONS FOR MAKING COOKIES. 

Place butter in mixing bowl and work with a spoon until soft ; 
add sugar and beat to a cream ; stir in the milk or whatever liquid 
called for; then the beaten eggs, and last the flour. Spices should 
be mixed with the flour. Most of the following recipes leave the 
quantity of flour to the discretion of the cook. 

It is well for inexperienced cooks to test both oven and dough 
by cutting and baking one cookie. If it seems too thick, add a 
tablespoon of milk and a little more flour. The temperature of the 
butter when measuring has much to do with results. 

BROWN SUGAR COOKIES. 

3 cups brown sugar, 4 eggs, % cup butter, 1 teaspoon soda dis- 
solved in water, flour sufficient to roll out; bake in quick oven. 

Mrs. H. E. Brown. 

BOSTON DROP COOKIES. 

1 cup butter, 1% cups sugar, 3 eggs, 1 teaspoon soda, 1% table- 
spoons hot water, S 1 /^ cups flour, % teaspoon salt, 1 teaspoon cinna- 
mon, 1 cup chopped nut meat (hickory or English walnut), % cup 
currants, % cup raisins, seeded and chopped. Cream the butter; 
add sugar gradually and eggs well beaten; add soda dissolved in 
hot water and % the flour, mixed and sifted with salt and cinna- 
mon ; then add nut meats, fruit and remaining flour ; drop by spoon- 
fuls one inch apart on a buttered sheet and bake in a moderate oven, 

Boston Cooking School. 

BUTTERMILK DROP COOKIES. 

2 cups sugar, 1 full cup butter, 1 cup buttermilk, 1 teaspoon 
soda, 3 eggs and a little nutmeg, 3 drops of lemon, flour enough to 
make a batter that will drop from the spoon and not spread ; drop on 
greased pans and put a raisin in center of each. 

Mrs. C. H. Smith. 

CARAWAY COOKIES. 

Moisten 1 tablespoon caraway seeds with a teaspoon hot water. 
When water has been absorbed, add to Sugar Cookies No. III. 

Mrs. Whitcomb. 



180 



THE WARREN COOK BOOK. 



COCOANUT COOKIES. 

1 cup granulated sugar, 1 cup cocoanut, y 2 cup butter, 2 eggs, 
4 tablespoons sweet milk, 2 teaspoons baking powder, flour to roll 
without sticking. Mrs. M. Kopf. 

CHOCOLATE COOKIES I. 

1 cup butter, 1 cup sugar, 1 cup molasses, 1 egg, y 2 tablespoon 
ginger, 1 tablespoon baking powder, % teaspoon soda, y 2 cake choc- 
olate dissolved in y 2 cup boiling water ; mix quite stiff ; sprinkle with 
sugar before baking. 

CHOCOLATE COOKIES II. 

y 2 cup butter, 1 cup sugar, 1 egg, % teaspoon salt, 2 ounces 
Baker's chocolate, 2y 2 cups flour (scant), 2 teaspoon baking pow- 
der, !/4 cup milk; cream butter; add gradually egg well beaten, salt, 
and chocolate melted ; beat well and add flour mixed and sifted with 
baking powder alternately with milk; chill; roll very thin; then 
shape with small cutter; first dipped in flour and bake in hot oven. 

Mrs. E. E. Allen. 

CHILDREN'S COOKIES. 

3 eggs, 2 large cups brown sugar, y 2 cup butter, y 2 cup lard, 1 
qt. flour, 2 teaspoons baking powder; roll thin and place a raisin 
on each cookie before baking. Mrs. Burfoot. 

DATE COOKIES. 

1 cup sugar, y 2 cup butter, V 2 teaspoon baking powder. 2 cups 
flour, yolk 1 egg, 1 cup chopped dates and enough milk to moisten ; 
cream butter and sugar and add egg yolk beaten with a little milk; 
sift flour with baking powder ; add dates and other ingredients ; add 
more milk if dough is too stiff to roll out; cut out thin cookies and 
bake. As this rule makes as many as 60 cookies, the dough for 
variety's sake may be divided into several parts and each part flav- 
ored in a different fashion, chopped dates being used in one portion. 
Another may be flavored with orange; a third with chocolate; a 
fourth with cocoanut. Orange rind and cocoanut together will 
make delicious cookies. Condensed from Good Housekeeping. 

FIG COOKIES. 

1 cup sugar, 2 eggs, % cup butter, 1 dozen figs chopped fine, 1 
heaping teaspoon baking powder, flour to roll nicely. 

Mrs. S. J. Franklin. 

FRUIT AND CHOCOLATE COOKIES. 

y 2 pound brown sugar, 1 tablespoon butter, y 2 pound almonds, 
1 teaspoon cinnamon, % pound citron, y 2 teaspoon cloves. 4 eggs, y 2 
teaspoon allspice, y 2 cake chocolate, iy 2 teaspoons baking powder : 
mix with enough flour to make a very stiff dough. 

Mrs. M. Strelitz. 



COOKIES, DOUGHNUTS, LITTLE CAKES. 



161 



FRUIT COOKIES. 

V/2 cups sugar, 1 cup butter, 2 eggs, y 2 cup sweet milk. 1 tea- 
spoon soda, cinnamon and cloves, % cup nuts, % cup raisins, flour 
to make quite stiff; roll and cut. Mrs. J. 0. Messerly. 

FRUIT DROP COOKIES. 

1 pound powdered sugar, 4 large eggs (beat the whites), V-4 
pound citron, rind 1 lemon grated, 1 teaspoon cloves, 1 teaspoon nut- 
meg, 1 teaspoon cinnamon, 1 scant teaspoon soda dissolved in boil- 
ing water, 1 pound flour, 1 qt. fruit (figs, nuts and raisins), 2 table- 
spoons coffee. (Xo shortening). Drop with teaspoon on buttered 
tin. These cookies will keep for weeks. Mrs. Volbrecht. 

GINGER COOKIES I. 

1 cup butter, 1 cup sugar, 1 cup molasses, 1 tablespoon vinegar, 
1 tablespoon soda, 1 tablespoon ginger, a little cinnamon and cloA'es ; 
stir and boil this mixture ; when cold, add 2 eggs (well beaten) and 
flour enough to make quite stiff ; roll very thin and cut. These cook- 
ies will be either crisp or soft according to the time the mixture is 
cooked. Mrs. Copeland. 

GINGER COOKIES II. 

1% cups molasses, V2 cup brown sugar, % cup strong coffee, 1 
cup lard and butter mixed, 2 teaspoons soda, 1 teaspoon ginger; 
mix and set on the stove until it foams: let cool and mix soft and 
roll thin. Mrs. R. A. Love. 

GINGER COOKIES III. (WITHOUT SHORTENING). 

Let 1 cup New Orleans molasses come to a boil; add 1 table- 
spoon soda dissolved in 1 tablespoon vinegar; beat well. To 1 
beaten egg, add % cup granulated sugar, 1 teaspoon salt and 1 tea- 
spoon ginger; add to molasses and beat again; add flour sumcienc 
to roll out and cut ; bake in moderate oven. Will be soft in 3 days. 

Mrs. M. J. Danforth. 

GINGER COOKIES IV. 

Follow first recipe, using lard instead of butter, 1 teaspoon salt 
and 3 tablespoons vinegar. 

GINGER DROP COOKIES. 

1 cup sugar, 1 cup molasses, % cup shortening, 2 eggs, 2 heaping 
teaspoons soda, 2 teaspoons ginger, spices to taste, V± cup cold water. 
4 cups flour, a little salt, raisins if liked; drop from a teaspoon on 
buttered pan. Miss Winger. 

For nice soft ginger cookies, add to above flour enough to roll 
out (about 1 cup). Mrs. J. W. Kitchen. 



182 



THE WARREN COOK BOOK. 



GINGER SNAPS I. 

1 cup lard, 2 cups New Orleans molasses, 1 teaspoon soda in 3 
of boiling water, 1 tablespoon ginger ; mix rather stiff ; roll thin and 
bake quickly. Mrs. M. E. Pickett. 

GINGER SNAPS II. 
2 cups molasses, 1 cup sugar, % cup butter; put these in a 
pan and bring to a boil; take 1 qt. flour, 1 tablespoon ginger, 1 tea- 
spoon cloves, 1 teaspoon cinnamon, 1 teaspoon nutmeg; put 1 tea- 
spoon soda in first part while hot; turn it onto the flour and spices 
previously mixed together; then add flour enough to make a stiff 
dough ; roll very thin and bake. Mrs. Fred Darling. 

GINGER SNAPS III. 

1 cup granulated sugar, 1 cup black molasses, 1 cup butter, 1 
tablespoon ginger, 1 teaspoon cinnamon, y 2 teaspoon powdered 
alum, 1 teaspoon soda; let come to a boil; when cold, add 1 beaten 
egg and flour enough to roll thin; bake in quick oven. 

Mrs. C. H. Smith. 

IMPERIAL COOKIES. 

% cup butter, 1 cup sugar, 2 eggs, 1 tablespoon milk, 2% cups 
flour, 2 level teaspoons baking powder, teaspoon Royce's lemon 
extract, % teaspoon grated nutmeg; cream butter; add sugar, the 
egg (well beaten), milk and flavoring; mix and sift dry ingredients 
and add to first mixture; roll thin and bake. 

Boston Cooking School. 

OAT FLAKE DROP COOKIES. 

Cream together % cup lard, % cup butter and 2 cups granulat- 
ed sugar ; beat in 3 whole eggs ; add 10 tablespoons sweet milk, 3% 
cups oat flake, 1 cup chopped raisins, % cup chopped nuts; stir 
together 3 cups flour, % teaspoon salt, 1 level teaspoon each cinna- 
mon, cloves, allspice and soda; add dry ingredients to the other 
mixture and beat vigorously; drop from a teaspoon on a greased 
pan, leaving room to spread and bake in a moderate oven. These 
cookies will keep for weeks. Mrs. "W. R. Kopf. 

PEANUT DROP COOKIES. 

2 tablespoons butter, % cup sugar, 1 egg, 1 teaspoon baking 
powder, *4 teaspoon salt, y 2 cup flour, 2 tablespoons milk, V 2 cup 
chopped peanuts, % teaspoon lemon juice ; cream butter ; add sugar 
and egg (well beaten) ; mix and sift dry ingredients ; add to first 
mixture; then add milk, peanuts and lemon juice; drop from tea- 
spoon on an unbuttered sheet 1 inch apart and place half peanut on 
top of each; bake 15 to 20 minutes in slow oven. 

Mrs. Edward Allen. 



COOKIES, DOUGHNUTS, LITTLE CAKES. 



185 



RAISIN OOOKIES. 

1 cup butter, 2 cups sugar, 3 eggs, 1 small nutmeg, 1 cup chop- 
ped raisins, small % teaspoon cinnamon, 3 tablespoons milk, 1 tea- 
spoon soda dissolved in milk, flour enough to roll thin. 

Bessie Richards. 

SCOTCH COOKIES. 

1 cup butter, 2 cups sugar, 5 tablespoons milk, 1 teaspoon soda, 
2 teaspoons cream tartar, 2 eggs, flour to make soft dough; flavor 
with Boyce's vanilla ; roll thin and bake in hot oven. 

Mrs. J. 0. Parmlee. 

SUGAR COOKIES I. 

1 cup sugar, 3 tablespoons water, 1 cup butter, y 2 teaspoon soda, 
2 eggs, nutmeg and salt to taste ; roll in sugar before baking. 

Mrs. M. E. Pickett. 

SUGAR COOKIES II. 

2 eggs well beaten, 1% cups Coffee A sugar, % cup butter, y 3 
cup sweet milk, a little nutmeg, y 2 teaspoon soda; mix soft and roll 
thin. Mrs. R. A. Love. 

SUGAR COOKIES III. 
2 cups sugar and 1 cup butter mixed well together; add 1 egg 
or 3 yolks well beaten, 1 cup sweet milk, 1 teaspoon soda in 1 tea- 
spoon hot water, just a little nutmeg, flour enough to make a dough 
as soft as can be rolled; sprinkle sugar over the top and bake in a 
quick oven. Mrs. F. K. Russell, Mrs. "Whitcomb. 

SUGAR COOKIES IV. 

2 cups sugar, 1 cup lard and butter mixed, 2 eggs, y 2 cup sweet 
milk, 1 level teaspoon soda in milk, a little nutmeg. 

Mrs. Will Smiley. 

SOUR MILK COOKIES. 

2 cups sugar (1 granulated and 1 Coffee A), 1 cup butter, 1 
egg, 1 cup sour milk, even teaspoon soda, y 2 teaspoon baking pow- 
der, flour enough to roll; flavor with nutmeg or Royce's almond ex- 
tract. Mrs. M. Kopf. 

SOUR MILK COOKIES (WITH LARD). 

1 cup lard, 1 cup sour milk, 2 cups white sugar, 3% cups flour, 
even teaspoon soda; beat lard to a cream; then add a teaspoon salt; 
stir in sugar ; then sour milk and flour ; flavor with nutmeg, if de- 
sired. Mrs. Turner. 
SOUR MILK DROP COOKIES. 
iy 2 cups sugar, y 2 cup sour milk, y 2 cup currants, y 2 cup chop- 
ped raisins, % cup butter, 3 cups flour, 2 eggs, y 2 teaspoon cinna- 
mon, % teaspoon nutmeg and a level teaspoon soda. 

Mrs. J. W. Kitchen. 



l8 4 



THE WARREN COOK BOOK. 



SOUR CREAM DROP COOKIES. 

1 cup thick sour cream, 1 cup sugar, 1 egg, 2% cups flour, 1 
level teaspoon each soda and salt ; flavor with Royce 's extract ; drop 
with teaspoon on buttered pan; pat down and sprinkle sugar on 
each; place a nut meat or raisin in center, if desired. 

Mrs. E. R. Allen. 

SOUR CREAM COOKIES I. 

1 cup sugar, y 2 cup butter, or lard and butter mixed, y 2 cup 
sour cream, 1 egg, % teaspoon soda, nutmeg to taste, flour to make 
stiff enough to roil and cut; bake in quick oven. 

Mrs. S. E. Walker, Mrs. W. A. Hall. 

SOUR CREAM COOKIES II. 

2 cups sugar, 1 cup butter, 3 eggs, 1 cup sour cream, 1 teaspoon 
soda, 1 heaping teaspoon baking powder, y 2l nutmeg, enough flour 
to roll very soft; bake in hot oven. Mrs. Geo. Rathbun. 

SOUR CREAM GINGER COOKIES. 

1 cup sour cream, 1 cup lard, 1 cup molasses, 1 cup broAvn sugar, 
1 tablespoon ginger, 1 teaspoon each salt, soda and cinnamon, y 2 tea- 
spoon cloves, flour to roll; cut rather thick. Mrs. E. R. Allen. 

HERMITS I. 

Cream 1 cup butter; stir in 1 cup sugar gradually, 1 teaspoon 
cinnamon, 1 teaspoon cloves, a little nutmeg,l low teaspoon soda 
dissolved in a little warm water, 3 eggs, yolks and whites beaten 
together, 1 cup seeded and chopped raisins, flour enough to roll eas- 
ily but do not roll as thin as cookies, and use as little flour as pos- 
sible to handle; sprinkle with sugar before cutting; keep in a tight 
box. Mrs. John Clark. 

HERMITS II. 

1 cup sugar, y 2 cup butter, 2 eggs, 2 tablespoons sweet milk, 1 
teaspoon soda, 1 teaspoon cinnamon, y 2 teaspoon cloves, part of 
grated nutmeg, 1 cup chopped and stoned raisins, flour enough to 
make a soft dough; roll moderately thin and bake. Miss Kopf. 

HERMITS (SOUR CREAM). 

1 cup thick sour cream, 2 cups brown sugar, 1 cup chopped 
raisins, % cup butter, 2 beaten eggs, 1 teaspoon each soda, cinna- 
mon and nutmeg, % teaspoon cloves, flour to make stiff as can be 
stirred; drop by teaspoons on buttered pan, leaving room to spread. 

Mrs. E. R. Allen. 

COCOANUT JUMBLES. 

2 cups sugar, 1 cup butter, 2 eggs, y 2 grated cocoanut; make 
just stiff enough to roll thin. J. M. D. 



COOKIES, DOUGHNUTS, LITTLE CAKES. 1 85 



JUMBLES I. 

2 cups sugar, 1 cup butter, 4 eggs, 1 teaspoon baking powder, 
V 2 teaspoon Royce's vanilla, flour enough to roll. 

Mrs. Ada Partridge. 

JUMBLES II. 

2% cups sugar, 1 cup butter, 4 eggs, 3 tablespoons vinegar, % 
teaspoon soda, flavoring, flour enough to roll. C. E. J. 

JUMBLES III. 

2y 2 cups pulverized sugar, % cup butter, 4 eggs, 1 tablespoon 
vinegar, 1 small teaspoon soda, a little nutmeg, flour enough to roll ; 
sprinkle sugar over them and bake. Mrs. Lucy Hall. 

LEMON SNAPS, 

1 cup sugar, % cup butter, % teaspoon soda dissolved in 2 tea* 
spoons hot water, flour enough to roll thin; flavor with Royce's ex- 
tract lemon. Mrs. E. L. C. 

PEPPER NUTS. 

2 cups sugar, 1 cup butter, 5 eggs, % cup milk, 2 teaspoons bak- 
ing powder; flour enough to roll. E. G. R. 

SAND TARTS. 

Rub 2 pounds granulated sugar and 2 pounds flour well togeth- 
er ; then rub in 1% pounds butter ; wet whole with 3 eggs well beat- 
en ; form into a loaf and let stand in a cool place over night to hard- 
en ; roll very thin ; cut out and wash top of each cake with milk and 
yolk of an egg, mixed together ; sprinkle with sugar and cinnamon 
and chopped almonds or peanuts. These tarts will keep a long time 
if kept in a tight tin box. Mrs. P. P. Leche. 

DOUGHNUTS 

DOUGHNUTS. 

1 cup sugar, y 2 cup butter (scant), 3 eggs well beaten, 1 cut:; 
sweet milk, 3 teaspoons baking powder, a little nutmeg, flour enough 
to roll easily; fry in hot lard. Mrs. J. W. Crawford. 

DOUGHNUTS. 

1 large cup sugar, 5 or 6 tablespoons melted lard, 2 eggs, well 
beaten, iy 2l cups sour milk, 1 teaspoon- soda, a little nutmeg, and 
flour enough to roll easily; fry in boiling lard. 

Zfrs. W. J. Richards. 

DOUGHNUTS. 

1% cups pulverized sugar, butter the size of large walnut, 1 cup 
sweet milk, 2 eggs; cream butter and sugar; beat eggs in a bowl 
and add to them the milk ; then pour slowly onto ithe creamed sugar. 



186 



THE WARREN COOK BOOK. 



beating in a little at a time; add 1% cups sifted flour and beat 
smooth; into % cup flour mix 2 teaspoons baking powder and a lit- 
tle grated nutmeg, and add to the mixture, following with flour 
enough to stiffen for rolling out. These doughnuts have a "melt 
in your mouth" quality if directions are carefully followed. 

Mrs. S. W. Tait, Montpelier, Ind. 
N. B. Same as above using Coffee A sugar. Mrs. M. Kopf. 

DOUGHNUT SNOWBALLS. 

1 cup sugar, 1 large tablespoon each of butter and lard, 
1 pt. milk, 4 eggs (beaten separately), 3 teaspoons baking powder, 
a little nutmeg, flour enough to make the consistency of biscuit 
dough; roll out; use cutter 1% inches in diameter; fry in plenty of 
hot lard (not less than 2 pounds) ; roll in pulverized sugar 2 or 3 
times. Mrs. Haslet, Franklin, Pa. 

RAISED DOUGHNUTS I. 

1 pt. milk scalded, 1 cup sugar, 1 egg, a little salt, 2 tablespoons 
melted butter, 1 yeast cake, or % cup home-made yeast; mix egg, 
sugar and butter together; when milk is cool, stir into it; put in 
yeast and flour to make stiff sponge ; let get very light ; mould and 
roll out; cut in squares; put them on buttered plates; let get very 
light; then fry. Mrs. J. 0. Parmlee. 

RAISED DOUGHNUTS II. 

2 eggs, li/2 cups sugar, 1 small cup butter, 2 pts. potato yeast, 
% teaspoon soda, a little salt, flour to stiffen enough to stir with 
spoon ; stir at night and let raise until morning ; roll and cut out and 
let raise again until very light; makes 4 dozen. 

Mrs. P. E. Sonne. 

CRULLERS I. 

1 cup sugar, % cup sweet milk, 2 tablespoons butter, 3 eggs, y% 

teaspoon soda, nutmeg and salt ; mix quite stiff ; roll thin ; cut in 
strips about 3 inches long and 1% inches wide; cut those up in 4 
strips ; fold the ends together and fry as fried cakes. 

Mrs. M. E. Pickett. 

CRULLERS II. 

3 eggs, 4 tablespoons melted lard, 1 cup sugar, 6 tablespoons 
milk, flavoring, 2 teaspoons baking powder, flour to roll nicely and 
fry. v Mrs. Wilbur. 

CRULLERS III. 
1 egg, 1 tablespoon butter,, 1 tablespoon sugar, flour to roll nice- 
ly; fry in very hot lard and sprinkle with sugar. 

Mrs. S. J. Franklin. 



187 



FRIED CAKES I. 

1 qt. flour, 2 eggs, 1 cup sugar, 2 tablespoons butter, 1 cup sweet 
milk, 1 teaspoon baking powder, nutmeg and salt to taste ; mix soft 
as can be handled ; roll and fry. Mrs. M. E. Pickett. 

FRIED CAKES II. 

1 cup granulated sugar, 1 cup confectionary sugar, y 2 cup lard 
and butter mixed (scant), l 1 /^ cup sweet milk, 3 eggs, 3 teaspoons 
baking powder in 2 cups flour, little nutmeg; add sufficient flour to 
roll out; not too hard; when fried roll in confectionary sugar. 

Mrs. Tees. 
FRIED CAKES III. (WITH POTATO). 

To 1 cup hot mashed potato, add 1 tablespoon melted butter and 
2 cups sugar; add beaten yolks 3 eggs, 1 cup milk, flour in which 2 
teaspoons baking powder has been mixed, nutmeg and salt to taste ; 
add 3 beaten whites last and flour enough to roll. The potato keeps 
them moist for a week or more. Aresta Beatty. 

SOUR CREAM FRIED CAKES. 

1 cup thin sour cream, 1 cup sugar, 2 eggs ; beat well ; add 1 lev- 
el teaspoon each of salt and soda, ] /o teaspoon nutmeg, and flour to 
roll, using as little as possible. Mrs. E. R. Allen. 

LITTLE CAKES 

BRUNSWICK JELLY CAKES. 

1 cup butter, 1 cup sugar, yolks 3 eggs, 2 large tablespoons rose 
water; flour to mix as soft as you can; roll, cut and bake; spread 
with jelly and put frosting on top. Mrs. I. G. Lacy. 

CHOCOLATE SQUARES. 

Cut a chocolate or white layer cake in squares ; cover with 
chocolate frosting. 

CHOCOLATE ECLAIRS. 

Make a batter as for Cream Puffs found below; arrange in 
strips 4x1 inch or make round ; bake 20 or 25 minutes ; have ready 
a glazing made of 2 squares chocolate, 5 tablespoons powdered 
sugar, 3 tablespoons boiling water; stir over fire until glossy; dip 
tops of eclairs in this as they come from oven. When dry, split 
and fill, as cream puffs. Chocolate may be added to filling, if de- 
sired. v 

COCOANUT BALLS. 

Use Mrs. Conarro's recipe for White Cake; bake in 1 layer; 
cut into small squares ; cut off the corners ; roll in icing and then in 
shredded cocoanut. Mrs. Richards. 



188 



THE WAR REX COOK BOOK. 



CREAM PUFFS. 

Let 1 cup hot water and y 2 cup butter come to a boil and stir 
in 1 cup flour; beat until smooth. "When cool, add 3 large eggs 
(one at a time) without beating and stir each time; drop from 
dessert spoon on greased pan and bake 20 or 25 minutes ; cut and 
fill with cream as follows : Beat 2 eggs, 1 cup sugar, y 2 cup flour 
together; add 1 pt. hot milk and boil until thick; flavor and cool. 

Mrs. W. J. Richards. 

GINGER CAKES. 

1 cup molasses, % cup brown sugar, y 2 cup butter, 2y 2 cups 
flour, 1 heaping teaspoon soda, 1 cup boiling water, y 2 teaspoon cin- 
namon, % teaspoon each nutmeg, cloves and allspice, 2 eggs lightly 
beaten and added last; bake in gem pans. 

Mrs. G. B. Nesmith. 

LEMON QUEENS. 

y 2 cup butter, 1 cup sugar, 1 tablespoon lemon juice, grated rind 
1 lemon, scant teaspoon soda, 1 saltspoon salt, 4 eggs, iy 2 cups 
flour; makes 18 cakes. Mrs. W. J. Richards. 

MOCHA TARTS. 

Use any good white cake recipe ; bake in thin layers and cut 
into small cakes and put 2 or 3 together, (according to thickness) 
with this filling: % cup sugar, 1/3 cup flour, teaspoon salt, 2 
eggs, 2 cups scalded milk, y 2 teaspoon Royce's lemon extract; mix 
dry ingredients ; add eggs slightly beaten and then pour on the 
scalded milk ; cook 15 minutes in double boiler or until thick ; cool 
and flavor ; cover the little cakes with this frosting : To % cup but- 
ter, add iy 2 cups powdered sugar gradually and beat until creamy: 
add 1 cup of the cream filling which has been cooled, iy 2 squares 
Baker's chocolate melted and % teaspoon Royce's vanilla. 

Mrs. N. A. Watson, Erie. 

MARGUERITES. 

% cup sugar, enough water to moisten ; let boil until ropey ; 
stir syrup into the white 1 egg whipped to a stiff froth ; add a pinch 
cream of tartar and beat same as for frosting ; stir in 1 cup chopped 
English walnuts ; spread on any kind of crackers and place in oven 
to brown. Mrs. D. W. Ames. 

NEVER FAIL CAKES. 

1 cup sugar, y 2 cup sweet milk, 2 teaspoons baking powder, 
cup butter, 2 eggs, iy 2 cups flour ; cream butter and sugar ; add milk ; 
then beaten yolks ; then the flour ; stir thoroughly and add the well 
beaten whites; flavor with Rovce's extract; stir evenlv and hakp in 
gem tins in a moderate oven. Mrs. Whitcomb. 



COOKIES, DOUGHNUTS, LITTLE CAKES. 



189 



NUT CAKES. 

2 cups sugar, 2 eggs, y 2 cup butter, 1 cup milk, 1 cup chopped 
raisins, 1 cup chopped walnuts, 2 cups flour, 2 teaspoons baking pow- 
der; beat butter and sugar to a cream; add eggs well beaten; then 
milk, flour and baking powder, and last the raisins and nuts; bake 
in tins in moderate oven ; when cold put on chocolate icing and add 
half a walnut. Mrs. M. Strelitz. 

OATMEAL MACAROONS. 

1 level tablespoon butter, 1 cup sugar, 2 eggs well beaten, 2 cups 
oatflakes, 1 teaspoon baking powder, y 2 teaspoon Royce's vanilla or 
any flavor desired; cream butter and sugar; add baking powder to 
oatflakes; mix all well together; add flavoring; add eggs last; beat 
all together; drop on warm tins and bake. Mrs. F. P. Hue. 

PEANUT MACAROONS. 

1 cup sugar, 1 cup chopped peanuts, 2 tablespoons flour, whites 
2 eggs, pinch salt; bake in very slow oven. 

Mrs. Hoffer, Jamestown. 

ROCK BISCUIT. 

1% cups sugar, % cup butter, 3 eggs, 1 cup raisins, 1 cup chop- 
ped nuts, % cup currants, 4 tablespoons sweet milk, 1 small teaspoon 
baking powder, % teaspoon cinnamon, a little nutmeg and a few 
drops each Royce's extract lemon, orange, vanilla and almond, 2 
cups flour or a little more, if necessary to make stiff enough for 
small drop cakes, 1 teaspoon batter dropped on a greased pan. 

Mrs. C. H. Smith. 

WALNUT MOLASSES BARS. 

% cup butter, % cup lard, % cup boiling water, y 2 cup brown 
sugar, y 2 cup molasses, 1 teaspoon soda, 3 cups flour, y 2 tablespoon 
ginger, % teaspoon grated nutmeg, % teaspoon cloves, y 2 teaspoon 
salt, chopped walnut meats. Pour water over butter and lard; 
then add sugar, molasses mixed with soda, flour, salt and spices; 
chill thoroughly; roll 14 inch thick; cut in strips; sprinkle with 
nut meats and bake 10 minutes. Boston Cooking School. 

These are also good with the nuts rolled in the dough instead of 
on top. 

SPONGE DROPS. 

Beat 4 yolks eggs; add scant cup sugar and beat 15 minutes; 
add scant cup flour, 1 level teaspoon baking powder, Royce's flavor- 
ing to taste and 4 whites (beaten stiff) ; bake in gem pans and ice. 

Mrs. J. M. Siegfried. 



THE WARREN COOK BOOK. 



COOKIES, DOUGHNUTS, LITTLE CAKES. 



192 



THE WARREN COOK BOOK. 



DRINKS 

Miss Lora Alden 
COFFEE. 

Coffee for family use should be bought in small quantities, fresh- 
ly roasted and if one has a coffee mill, ground at home as needed, 
because after being ground unless kept air tight, it quickly deter- 
iorates. If not bought in air tight cans with tight fitting cover, it 
should be emptied into canister as soon as brought from the gro- 
cer's. 

Coffee may be served as filtered coffee, infusion of coffee,, or de- 
coction of coffee. Commonly speaking, boiled coffee is preferred, 
and is more economical for the consumer. According to the way in 
which it is to be made, coffee is ground fine, medium and coarse. 
In making filtered coffee it should be ground fine ; for boiled, coarse 
or medium. 

FILTERED COFFEE. 

I cup finely ground coffee. 6 cups boiling water: place coffee 
in strainer, strainer in coffeepot, and pot on the range : add gradual- 
ly boiling water and allow it to filter : cover between additions of 
water. If desired stronger, re-filter ; serve at once with cut sugar 
and cream: put sugar and cream in cup before hot coffee. If cream 
is not obtainable, scalded milk may be substituted. 

Mrs. Farmer in Boston Cook Book. 

BOILED COFFEE. 

II tablespoons coffee, 1 egg. 10 cups water ^boiling) : beat the 
egg; add a little cold water and mix with the coffee: turn into coffee 
pot: pour on boiling water and stir thoroughly; boil for 3 minutes; 
place on back of stove 10 minutes, where it will keep hot. but not 
boil : serve at once. Mrs. Rankin. 

TO MAKE COFFEE FOR ONE. 

Allow 2 tablespoons ground coffee to 1 cup cold water: add 
coffee to cold water ; cover closely and let stand over night. In the 
morning bring to boiling point. 

AFTER DINNER COFFEE. 

For after dinner coffee use twice the quantity of coffee, or half 
the amount of liquid given in other recipes : serve in after dinner 
coffee cups, with or without cream and sugar. 



DRINKS. 



195 



CAFE' GLACE'. 

1 qt. black coffee, 1 qt. milk (heated, but not boiled) ; sweeten 
with. 3 tablespoons powdered sugar ; turn mixture in ice cream 
freezer as for sherbet, only long enough to mix: chill thoroughly; 
(about 5 or 6 minutes) ; serve in high glasses, adding to each,, if lik- 
ed, a tablespoon sweetened whipped cream. 

Jamestown Cook Book. 

BRAN COFFEE. 

8 cups clean wheat bran (get at a mill). 2 cups oatflake. 1 cup 
corn meal; mix together; then stir in 2 s cup Porto Rico molasses; 
mix with hands like pie erust to avoid having it lumpy ; put in drip- 
per and place in a hot OA~en: stir every 5 or 10 minutes for I 1 2 or 2 
hours, when it will be a nice brown. Be careful to avoid burning. 

BRAN COFFEE. 

Use a tablespoon of the above mixture to a person, and put in 
a tarleton bag in either hot or cold water. A bit of butter size of 
bean will prevent boiling over. Let boil at least % hour. This cof- 
fee warmed over is even better than at first. 

Mrs. M. J. Danforth. 

TEA. 

Black Tea is made from leaves which have been allowed to fer- 
ment before curing. Green Tea is made from unfermented leaves 
artificially colored. Freshly boiled water should be used for baking 
tea. Boiled, because below the boiling point the stimulating prop- 
erty, theine, would not be extracted. Freshly boiled, because long 
cooking renders it flat and insipid to taste on account of escape of 
its atmospheric gases. Tea should always be infused, never boiled. 
Long steeping destroys the delicate flavor by developing a larger 
amount of tannic acid. 

HOW TO MAKE TEA. 

3 teaspoons tea, 2 cups boiling water ; scald an earthen or china 
tea pot; put in tea. and pour on boiling water: let stand in a warm 
place for 5 minutes. Mrs. Farmer in Boston Cook Book. 

RUSSIAN TEA. 

Follow recipe for making tea. Russian tea may be served hot 
or cold, but always without milk. A thin slice of lemon, from which 
seeds have been removed, or a few drops lemon juice, is allowed for 
each cup, sugar is added according to taste. Each cup can also be 
garnished with a preserved strawberry or a candied cherry. 

Lora E. Alden. 

ICED TEA. 

After making the tea. strain into glasses % full of cracked ice; 
sweeten to taste. Mrs. Clough. 



194 



THE WARREN COOK BOOK. 



TEA PUNCH. 

Make as much tea as you think you will need, using Oolong; 
pour this in punch bowl over large cake of ice ; then add lemon and 
orange juice and small fruit in season as for any punch. 

Mrs. C. B. Salyer. 

COCOA AND CHOCOLATE. 

Many people who cannot drink tea or coffee, find cocoa indis- 
pensible. Invalids and those of weak indigestion can take cocoa 
where chocolate would prove too rich. 

COCOA. 

1% tablespoons prepared cocoa, 2 tablespoons sugar, 2 cups 
boiling water, 2 cups milk, few grains salt; scald milk; mix cocoa, 
sugar and salt; dilute with % cup boiling water to make smooth 
paste ; add remaining water and boil 1 minute ; turn into scalded 
milk and beat 2 minutes, using Dover egg beater. (Milk may be 
used in place of water, making it richer, if desired) . 

CHOCOLATE. 

1 qt. milk, 3 ounces Baker's Chocolate (cut in small pieces), 3 
tablespoons sugar, pinch of salt: boil all together 10 minutes; then 
take from fire ; add 4 or 5 drops Royce's vanilla and beat with Dover 
egg beater until smooth; serve with whipped cream. 

Mrs. A. R. Blood. 

CHOCOLATE OR COCOA. 

Mix together % cup sifted flour, % cup granulated sugar and 
% teaspoon salt ; put into a sauce pan % cup chocolate, finely shav- 
ed (or cocoa) ; add 1 qt. boiling water; stir until dissolved; add flour, 
sugar and salt, and boil gently, stirring constantly 5 minutes; then 
stir in 1 qt. boiling milk, and serve with or without whipped cream. 
This will make 12 cups. Mrs. Friday. 

FRUIT DRINKS 

LEMONADE. 

1 cup sugar, % cup lemon juice, 1 pt. water; make syrup by 
boiling sugar and water 12 minutes ; add fruit juice ; cool and dilute 
with ice water to suit taste. Lemon syrup may be bottled and kept 
on hand to use as needed. 

LEMON SYRUP. 

5 pounds white sugar, 2 ounces citric acid, 1 ounce tartaric 
acid, y 2 ounce epsom salts, the juice and grated rind 4 lemons, 3 pts. 
boiling water; put the sugar in a preserving kettle; add the acid 



DRINKS. 



195 



dry to the sugar; pour the boiling water on and add the juice and 
rind 4 lemons. When all is dissolved and quite cold, stir the well 
beaten whites of 2 eggs, and the juice of 2 more lemons; strain 
through muslin and bottle. Mrs. R. W. Stuart. 

LEMONADE WITH EGG. 

Squeeze the juice of V2 lemon in a glass ; add sugar, 1 raw 
egg, ice and water; shake vigorously, using a "shaker." This bev- 
erage is largely used by boating men, runners and athletes gener- 
ally. 

PINEAPPLE LEMONADE. 

1 pt. water, 1 cup sugar, 1 qit. ice water, 1 can grated pine- 
apple, juice 3 lemons; make syrup by boiling water and sugar 10 
minutes; add pineapple and lemon juice; cool, strain and add ice 
water. 

ORANGEADE I. 

Make syrup as for lemonade; sweeten orange juice with syrup, 
and dilute by pouring over crushed ice. 

ORANGEADE II. 

Put in a large tumbler the juice of 1% oranges, 2 tablespoons 
sugar, 1 teaspoon lemon juice; fill the glass with ice water. 

FRUIT LEMONADE. 

This is made by adding fresh fruits of all kinds to strong lemon- 
ade, and if boiling water is used, letting it stand till cold before add- 
ing the ice, it will be found much more delicious. 

STRAWBERRY SYRUP. 

Take fine ripe strawberries and press the juice through a cloth. 
To each pt. juice, add 1 pt. simple syrup and boil gently for an 
hour; remove from the fire, and when cool, bottle the mixture, seal- 
ing the cork; serve mixed with water to taste in glasses half filled 
with cracked ice. 

FRUIT PUNCH. 

1 cup water, 2 cups sugar, 1 cup tea infusion, 1 qt. Apollinaris, 
2 cups strawberry syrup juice, 5 lemons, juice 5 oranges, 1 can 
grated pineapple, 1 cup candied cherries; make syrup by boiling 
water and sugar 10 minutes ; add tea, strawberry syrup, lemon juice, 
orange juice and pineapple; let stand 30 minutes; strain and add 
ice water to make 1% gallons of liquid ; add cherries and apollinaris ; 
serve in punch bowl with large piece of ice. This quantity will 
serve 50. 

FRUIT PUNCH. 
While fresh fruits are always preferable, canned berries and 
pineapple may be substituted; steep 2 generous teaspoons tea in 2 
qts. boiling water for 5 minutes ; strain and add 1 pound lump sugar, 



\ 



THE WARREN COOK BOOK. 



stirring until thoroughly dissolved; grate 8 lemons and extract all 

the juice ; cut 3 oranges into slices ; shred 1 pineapple ; slice 5 ban- 
anas very thin and hull 1 pt. strawberries. When the tea is cold 
add all of the fruit, and let stand in the refrigerator for several 
hours. Place a cube of ice in the punch bowl; pour the mixture 
around it and when chilled, serve in punch glasses. To get the 
best results from the pineapple, peel and remove the eyes ; tear apart 
with a silver fork; reject the cores; sprinkle with sugar and let 
stand on ice for 12 hours. 

TUTTI FRUTTI PUNCH. 

Boil together for 5 minutes 1 qt. water and 1 pound sugar; 
add grated rind 2 lemons and 4 oranges and continue boiling for 10 

minutes longer; strain the syrup through cheese cloth and add 1 qt. 
cold water ; extract the juice from the lemons and oranges ; strain 
and mix with 2 dozen malaga grapes cut in half and seeded, 2 
slices tangerine oranges, 4 slices of pineapple, and 1 banana cut in- 
to slices. 

CANTON PUNCH. 

Boil 4 cups water, 1 cup sugar and y 2 cup Canton ginger cut 
fine, for 20 minutes ; strain and add y 2 cup lemon juice and % cup 
orange juice. When ready to serve, pour over a block of ice and 
add 1 qt. charged water. 

CURRANT PUNCH. 

Wash thoroughly 1 qt. red currants, adding % the quantity of 
red raspberries and pour over 1 pt boiling water; cover the fruit 
closely and when cold press through a sieve, stirring in 1% cups 
sugar, 1 tablespoon white wine vinegar and the juice 1 orange 
Thoroughly chill and serve in slender glasses % filled with shaved 
ice; add to each glass a small sprig of fresh mint. 

MINT PUNCH. 

Chop fine 1 dozen stalks of mint; add % cup sugar and the 
juice 2 lemons ; jam thoroughly and let stand 1 hour, stirring occa- 
sionally; then strain and add the juice 4 more lemons, % cup sugar 
and 1 pt. water (reduced to a syrup), the yellow rind of 2 lemons 
sliced, and some freshly cut mint; stir well and just before serving, 
add 1 qt. shaved ice and 2 qts. ginger ale. 

Elizabeth W. Marvin, in Jamestown Cook Book. 

RASPBERRY PUNCH. 

Juice from 1 qt. can red raspberries, juice 3 lemons, pulp 2 
oranges and 2 bananas diced. To these add enough water to make 
a good drink ; sweeten to taste and serve ice cold. 

Mrs. Downing. 



DRINKS. 



19? 



RASPBERRY MINT. 

To 1 qt. lemonade, add % cup raspberries and the leaves from 
a sprig of mint: chill for 2 hours and serve in tall glasses, each of 
which is garnished with a floating sprig of mint. 

Good Housekeeping. 

RASPBERRY VINEGAR. 

To 6 qts. red raspberries, allow* 1 scant qt, white wine vinegar; 
pour the vinegar over the fruit in a stone jar; cover and stir the 
fruit once every day for ± or 5 days; then strain through a jelly 
bag ; boil allowing 1 pt. sugar to every pint of juice ; skim off the 
scum that rises; cook until the consistency of syrup. When cold, 
bottle, cork and seal. Mrs. D. Shear. 

GINGER ALE FRAPPE. 

Cut into odd little spirale twists the skin from 3 lemons, adding 
a pinch each of cinnamon, nutmeg, allspice and whole cloves, 1 large 
cup granulated sugar, a cup of flaked pineapple and 2 sliced 
oranges, allowing the fruit puree to stand in a cold place for at 
least 3 hours ; then turn into a large stone pitcher, pouring in slow- 
ly 3 pts. ginger ale and ^9 glass blackberry juice from cooked ber- 
ries ; serve while it elf ervesces in small chilled mugs. 

"Good Housekeeping." 

CIDER EGG NOG. 

To each qt. sweet cider allow -1 eggs : beat yolks until they as- 
sume the consistency of cream: beat the whites to a stiff froth; stir 
together the cider and beaten yolks and sweeten to taste; stir in 
half the beaten whites and season lightly with grated nutmeg; stand 
in ice until very cold : serve in punch glasses with a teaspoon of me- 
ringue on top of each glass. 

GRAPE JUICE. 

Pick Concord grapes from the stem; wash the grapes and heat 
them, stirring them all the time. "When broken pour into a jelly 
bag and allow the juice to drip from the grapes; measure and add 
% the amount sugar ; cook juice and sugar until they reach the boil- 
ing point; pour into hot bottles: cork and seal immediately. Less 
sugar may be used. Miss L. DeForest. 

WELCH'S GRAPE PUNCH. 

Take the juice of 2 lemons, the juice of 1 orange, (pineapple 
juice will improve it), 1 pt. Welch's grape juice, 1 small cup sugar 
and 1 pt. water. . Mrs. W. M. HofTer. 

HOW BOILED WATER MAY BE MADE PALATABLE. 

FIRST, Take exactly 2 gallons of water. If the water is not 
clear, beat up the white of 1 egg and add to the water before boil- 
ing. This will gather up every particle of foreign matter in the 



THE WARREN COOK BOOK. 



water and carry it to the bottom of the vessel. The water should be 

brought to a brisk boil and then stood aside to cool and settle. 

SECOND, Pour off the clear water and stir into it a level tea- 
spoon of bicarbonate of soda; then stir in % teaspoon of hydro- 
chloric acid. This will make the water perfectly safe, sparkling 
and refreshing without any flat taste. Cassius Gillette 

Chief of the Bureau of Filtration of Philadelphia 



ICE CREAM, ICES, ETC. 



199 



ICE CREAM, ICES, ETC. 

Mrs. A. B. Blood 

Under frozen dishes we include : 

Ice Cream — Thin cream or custard foundation, sweetened, flav- 
ored and frozen. 

Water-ice — Any fruit juice, diluted with water, sweetened and 
frozen. 

Sherbet — Water-Ice to which has been added gelatine or whites 
of eggs. 

Frappe — Water-ice frozen only to the consistency of mush. 
Mousse or Parfait — Cream whipped, flavored and sweetened, 
placed in moulds, packed in ice and salt and allowed to stand 3 or 
4 hours. 

DIRECTIONS FOR FREEZING DESSERTS. 

Frozen dishes are perhaps the easiest desserts to be prepared if 
one is provided with a good freezer, ice shave, or burlap bag and 
axe, sufficient ice and coarse salt. Snow may be used instead of ice, 
but as it is not easily acted upon by the salt, pour water upon the 
snow and salt until it is slushy. Never draw off the salt water un- 
til the mixture is frozen unless there is danger of its getting into 
the can, for this salt water is what effects freezing. 

Shave ice, or if you haven't an ice shave^ put the ice in a burlap 
bag and pound it fine with the broad side of an axe. Adjust can 
containing mixture to be frozen in the wooden tub, fasten the crank, 
and give it a turn to see that the can fits in the socket. Allow three 
measures of ice to one of salt for ice cream, sherbet or water ice. 
while equal parts of ice and salt should be used for freezing frappe, 
and packing mousse or parfait. If only a small quantity is to be 
frozen, the ice and salt need come but little higher in the tub than 
the mixture in the can, otherwise fill tub to top of can. As the mix- 
ture increases in bulk when freezing, the can should never be more 
than % filled. Turn the crank slowly and steadily until it goes pret- 
ty hard. After mixture is partly frozen the crank may be turned 
more rapidly. Add more ice and salt as needed. In freezing water 
ices turn the crank slowly for a few minutes, then rest for about five 
minutes, turn slowly again and again rest. Continue this until the 
water ice is frozen quite hard. It requires a much longer time to 
freeze water ice than ice cream. If you are making a sherbet in- 
stead of a water ice turn dasher rapidly until the mixture is frozen 
pretty hard. After mixture is frozen, draw off water; remove dash- 



200 



THE WARREX COOK BOOK. 



er ; with >a large wooden spatula scrape the cream from sides of can ; 
then beat and work it for a number of minutes ; put lid on the can, 
with a cork in the opening; re-pack with ice and salt, using now 
four measures of ice to one of salt; cover the tub with a piece of 
carpet or with newspapers and set away for one or two hours to 
ripen. Water ices and sherbets should be given three or four hours 
for this ripening process, by which we mean the blending of 
the different ingredients. When ready to serve, dip can in cold 
water, wipe, then turn cream out on a dish. If you wish to mould 
the frozen mixture, do not freeze too hard. Fill the mould or form 
with the mixture, being careful to fill every part of the mould. 
Cover with buttered paper, buttered side up. Put on cover and 
press down. Re-pack in salt and ice. 

ALMOND ICE CREAM. 

1 qt. cream, 1 qt. milk, 2 cups sugar ; scald sugar and milk with 
2 tablespoons Chalmer's gelatine which has been soaked in cold milk; 
let cool; add cream and 1 cup chopped almonds and freeze. 

Mrs. W. W. Rankin. 

ANGEL ICE CREAM. 

Whip whites 3 eggs to a stiff froth, and put y 2 cup each sugar 
and water into a saucepan over the fire stir until sugar is dissolved ; 
then cook slowly without touching until a little dropped into cold 
water will form a ball when rolled between the fingers ; pour the hot 
syrup slowly on the egg whites, beating constantly. When cold, add 
1 pt. whipped cream, and any desired flavoring; freeze. 

Mrs. L. G. Noyes. 

BANANA ICE CREAM I. 

4 eggs, 1 qt. cream, 1 qt. milk, 6 bananas, 1 pound sugar; peel, 
mash and then beat the bananas until they become a paste ; allow the 
milk to come to a boil; add the beaten eggs and sugar; then add 
cream and when cold freeze; add the bananas when the cream is 
partially frozen. Pineapples, strawberries or any other fruit may 
be used instead. Mrs. S. E. Walker. 

BANANA ICE CREAM II. 

1 qt. cream, % pound sugar, 3 good sized bananas ; put 1 pt. 
of the cream into a farina boiler. When hot, add the sugar; stir 
until dissolved, and stand aside to cool. When cool, add the re- 
maining pt. of cream ; turn into freezer and begin to freeze ; pare 
the bananas and cut out the centers with their seeds ; mash the re- 
mainder to a smooth paste, and turn into the cream when latter is 
nearly frozen; flavor the cream with a little Royce's vanilla. 

Mrs. W. H. Filler. 



ICE CREAM, ICES, ETC. 



201 



BISQUE ICE CREAM. 

Make custard as for Vanilla Ice Cream II. ; add 1 qt. cream, 1 
teaspoon Royce's vanilla and 1 cup chopped hickory nuts or Eng- 
lish walnut meats ; then freeze. Miss Farmer. 

CARAMEL ICE CREAM WITH ALMONDS. 

1 generous pt. milk, 1 scant cup sugar, % cup flour, pinch of 
salt, 2 eggs, 1 qt. cream, 1 cup sugar (caramelized), 1 tablespoon 
flavoring; put the milk in a double boiler and let come to a boil; 
beat the first cup of sugar, the flour, salt and eggs together and stir 
into the boiling milk ; cook 20 minutes, stirring most of the time. 
"When this has been cooking about 15 minutes, caramelize the sec- 
ond cup of sugar by putting the sugar in an iron or granite sauce- 
pan over the fire and letting it melt and brown; turn this while 
still smoking hot into the custard, which by this time will have 
cooked 20 minutes; mix thoroughly and remove from the fire. 
When cool, strain; add the qt. cream and flavoring and freeze. 

Mrs. W. H. Filler. 

CARAMEL ICE CREAM. 

1 qt. cream, 1 cup sugar, 1 cup strong coffee; mix and freeze. 1 
tablespoon salt, 1 egg; mix flour, half of sugar, salt and egg; add 
milk gradually. When thick, add remaining part of sugar which 
has been caramelized; cook 20 minutes. When custard is cool, add 
cream and 1 cup chopped almonds. Miss Charlotte Young. 

CHOCOLATE ICE CREAM. 

1 qt. thin cream, 1 cup sugar, 1% squares Baker's chocolate, % 
tablespoon Royce's vanilla; melt chocolate and dilute with hot water 
to pour easily; add to cream; then add sugar, salt and flavoring, 
and freeze. Mrs. L. H. Ensworth. 

CHOCOLATE ICE CREAM II. 

Add 1% squares melted chocolate to each pt. custard in Va- 
nilla Ice Cream III. 

COFFEE ICE CREAM. 

1 qt. cream, 1 cup sugar, 1 cup strog coffee ; mix and freeze. 

Mrs. D. W. Beaty. 

FRENCH ICE CREAM. 

In a double boiler scald 1 pt. milk; beat together 4 eggs and 1 
cup sugar; stir slowly into scalded milk. When it thickens, strain 
and set away to cool ; beat 1 pt. cream to a froth ; add to the chilled 
custard with 2 tablespoons of Royce's vanilla and freeze. 

Mrs. W. D. Hinckley. 



202 



THE "WARREN COOK BOOK. 



FROZEN PUDDING. 

1 generous pt. milk, 2 cups granulated sugar, % cup flour, (scant 
measure), 2 eggs, 2 tablespoons Chalmer's gelatine, 1 qt. cream, 1 
pound candied fruit, 1 tables£>oon Royce's vanilla; let the milk come 
to a boil; beat the flour, 1 cup sugar and the eggs together, and stir 
into the hot milk ; cook 20 minutes ; then add the gelatine which has 
been soaked in cold water for 1 hour. When cool, add sugar, cream 
and vanilla; freeze 10 minutes; then add fruit; finish freezing and 
pack for about 2 hours before using. Mrs. P. P. Hue. 

GINGER ICE CREAM. 

To recipe for Vanilla Ice Cream, add V2 cup Canton ginger cut 
in small pieces; then freeze. Approved. 

ICED RICE PUDDING WITH A COMPOTE OF ORANGES. 

Rub % cup rice well in a towel; put it on to boil in 1 pt. cold 
water; boil % hour; drain; cover with 1 pt. milk, and boil % hour 
longer. While this is boiling, whip 1 pt. cream; add what drains 
from the whipped cream to the rice and milk ; press the rice through 
a wire sieve and return it to the farina boiler; beat together yolks 
6 eggs and l 1 /^ cups sugar ; then pour over the boiling rice ; stir well ; 
return again to the fire and cook 2 minutes, or until it begins to 
thicken; take from the fire; add 1 tablespoon Royce's extract of 
vanilla, and turn out to cool. When cool, put into freezer and 
freeze. When frozen, stir in the whipped cream; smooth down, and 
let stand for 2 hours packed in salt and ice. Compote : Boil to- 
gether for 10 minutes 1 pound sugar and cup water; skim and 
add the juice of quarter of a lemon ; peel 1 dozen sweet oranges ; 
cut them in halves crosswise ; cut out the cores with a sharp knife ; 
put a few pieces at a time in the hot syrup and lay them out singly 
on a flat dish; pour over them the remaining syrup and place on the 
ice to cool. To dish, lift the can from the ice and salt; wipe care- 
fully; then wipe the bottom with a towel dipped in boiling water, 
and turn pudding out on round dish; heap the oranges on top and 
around the base of the pudding, and pour the syrup over them; 
serve immediately. Mrs. Blood. 

LEMON BISQUE. 

2 lemons, juice and grated rind, 1 qt. cream, 1 cup sugar; scald 
cream with % the sugar and cool; dissolve rest of sugar in lemon 
juice; mix and freeze; will serve about 12. Mrs. C. H. Smith. 

MACAROON ICE CREAM. 

To recipe for Vanilla Ice Cream, add 1 cup macaroons dried and 
pounded; then freeze. Miss Farmer. 

MAPLE ICE CREAM I. 
1 qt. cream, 1 large cup thick maple syrup; mix and freeze. 

Mrs. W. W. Rankin. 



ICE CREAM, ICES, ETC. 



203 



MAPLE ICE CREAM II. 

5 eggs, 1 cup maple syrup, % pt. cream; put syrup on stove; 
let come to boil; then stir in beaten yolks; stir until it thickens; let 
cool; whip cream and whites; add to custard and freeze. 

Mrs. L. G. Noyes. 

NOUGAT ICE CREAM. 

3 cups milk, 1 cup sugar, yolks 5 eggs, 1 teaspoon salt, V/ 2 cups 
heavy cream, whites 5 eggs, % cup each pistachio, filbert, English 
walnuts and almond meats, y* teaspoon Royce's almond extract, V2 
tablespoon Royce's vanilla: make a custard of first -i ingredients; 
strain and cool; add heavy cream beaten until stiff, whites 4 eggs 
beaten until stiff, nut meats finely chopped, and flavoring; then 
freeze. Mrs. Hiram C. Jacobs. 

PINEAPPLE ICE CREAM. 

1 qt. cream, 1 pound sugar. 1 large ripe pineapple or 1 pt. cam 
juice 1 lemon ; put 1 pt. cream in a farina boiler with % the sugar ; 
stir until sugar is dissolved; take from, fire, and stand aside to cool; 
pare pineapple ; take out eyes ; cut open and take out core ; then 
grate the flesh; mix it with the rest of the sugar; stir until sugar is 
dissolved ; add the remaining pt. of cream to the sweetened cream and 
freeze; add lemon juice to pineapple and stir into the frozen cream; 
beat thoroughly ; turn the crank rapidly for 5 minutes ; then remove 
the dasher; re-pack the tub; cover and stand away for 2 hours to 
ripen. If canned pineapple is used, add lemon juice to it, and simply 
stir the whole into the cream when cold, and freeze. 

Mrs. F. E. Sill. 

PEACH ICE CREAM. 

1 dozen best ripe peaches; peel and stone; place in bowl and 
crush with 6 ounces pulverized sugar. Now take 1 qt. rich cream; 
sweeten to taste and flavor with 1 teaspoon Royce's almond; when 
sugar is all dissolved, put in freezer and when nearly frozen, add the 
peaches. Give a few more turns to the freezer to harden. 

Mrs. F. C. Darling. 

RASPBERRY ICE CREAM. 

Prepare same as Strawberry Ice Cream, only using raspberries 
instead of strawberries. Approved. 

SNOW CREAM. 

1 cup cream, 1 cup sugar, 1 or 2 eggs beaten well together; 
then stir in light snow until it is frozen as stiff as you wish. This is 
quickly made and is good. Mrs. C. A. Bettis. 



204 



THE WARREN COOK BOOK. 



STRAWBERRY ICE CREAM. 

Put 3 pts. strawberries in a dish with 1 cup sugar and crush ; 
season 3 pts. cream with 1% cups sugar and freeze ; when about froz- 
en open the freezer and put in berries; then freeze for about 5 min- 
utes and pack for a few hours before serving. Miss Winger. 

Many people prefer to use only the juice of berries. 

VANILLA ICE CREAM I. 

1 qt. cream, 1 cup sugar, 1 small teaspoon Royce's vanilla; mix 
ingredients and freeze. Many people think the cream is smoother 
and more velvety if half the cream is scalded with the sugar; then 
allowed to cool, added to the remaining cream and frozen. 

Mrs. A. R. Blood. 

VANILLA ICE CREAM II. 

1 pt. milk, 1 cup sugar, % cup flour (scant), 2 eggs, 1 qt. cream, 
% tablespoon Royce's vanilla. When the cream is added, add an- 
other cup sugar; let milk come to boil; stir in the boiling milk the 
first cup of sugar, the eggs and flour; cook 20 minutes ; set away to 
cool; then add sugar, cream and the flavoring; freeze. 

Mrs. Robert Sheldon. 

VANILLA ICE CREAM III. 

Use equal quantities of milk and cream, making a boiled cus- 
tard with 2 tablespoons flour, 2 yolks of eggs and % cup sugar to 
each pt. milk. When cooled, add cream and a teaspoon Royce's va- 
nilla to each qt. of the mixture. (A 10 cent can of condensed milk 
may be used in place of part of the cream, imparting a rich flavor 
and adding smoothness). Mrs. J. W. Kitchen. 

CHOCOLATE SAUCE. 

(To be served with Vanilla Ice Cream). 
1 square Baker's chocolate, 1 cup sugar, 1 tablespoon butter, % 
cup water, % teaspoon Royce's vanilla; melt chocolate in double 
boiler; add the other ingredients excepting the vanilla and boil 15 
minutes. When ready to serve, add vanilla; serve hot. 

Mrs. A. R. Blood. 

COFFEE SAUCE. 

(To be served with Vanilla Ice Cream). 
iy 2 cups milk, y 2 cup ground coffee, y 3 cup sugar, % tablespoon 
arrowroot, few grains salt; scald milk with coffee, and let stand 20 
minutes; mix remaining ingredients and pour on gradually the hot 
infusion which has been strained; cook 5 minutes and serve hot. 

Mrs. Hiram Jacobs. 

MAPLE SAUCE FOR ICE CREAM. 

Maple syrup boiled down and thickened with a little corn 
starch; serve hot. Mrs. D. W. Beaty. 



ICE CREAM, ICES, ETC. 



205 



WATER-ICES AND SHERBETS 

Any water-ice can be made into a sherbet by adding whites of 
eggs, say 2 or 3 whites to every quart of the mixture to be frozen, 
* or 1 tablespoon Chalmer's gelatine (1 teaspoon, if you use the gran- 
ulated gelatine) to a quart of the mixture. Some use a little gela- 
tine even with the eggs, thinking it gives smoothness and body. On 
the other hand any sherbet can be made as a water-ice by omitting 
eggs and gelatine. 

BANANA SHERBET. 

1 pt. milk, 1 pt. cream, 2 eggs, y 2 dozen bananas (sliced thin), 2 
cups sugar. "When ready to freeze, add juice 4 lemons and 2 table- 
spoons lemon Jello dissolved in a little hot water. 

Mrs. E. R. Allen. 

CHERRY ICE. 

1 qt. water, 1 pound sugar, 1 pt. canned cherries, 1 tablespoon 
Chalmer's gelatine; boil sugar and water together for 5 minutes; 
add gelatine previously soaked in a little cold water to hot syrup ; 
let cool; add juice 2 lemons; press cherries through the coarsest 
meat chopper; then add them, juice and all to syrup and freeze. 

Mrs. George Orr. 

CRANBERRY FRAPPE. 
1 qt. cranberries, 2 cups water, 2 cups sugar, juice 2 lemons; 
cook cranberries and water 8 minutes; then force through a strain- 
er; add sugar and lemon juice; freeze to a mush, using equal parts 
of ice and salt. Mrs. Hiram Jacobs. 

CURRANT SHERBET. 

1 pt. currant juice, 1% pts. water, 1 pt. sugar, 1 tablespoon 
Chalmer's gelatine, juice 1 lemon, pinch of salt; soak the gelatine 
for y 2l hour in cold water sufficient to cover it; then dissolve in y 2 
pt. boiling water; mix it with the pt. of cold water, the sugar, salt, 
lemon and currant juice, and freeze. Mrs. Filler. 

GRAPE SHERBET. 

1 qt. can grape juice, juice 3 lemons, 1 cup sugar, 1 qt. water, 
1 tablespoon gelatine (dissolved). When partly frozen, add beaten 
white 1 egg ; turn freezer again a few minutes ; let stand 1 hour to 
ripen; serve with a spoon of whipped cream on each glass, if de- 
sired. Mrs. S. E. Walker. 

GINGER WATER ICE. 

4 cups Water, 1 cup sugar, *4 pound Canton ginger, y 2 cup 
orange juice, % cup lemon juice ; boil water and sugar 15 minutes ; 
add ginger cut in small pieces, and the fruit juice; cool and freeze. 



206 



THE WARREN COOK BOOK. 



If you wish only the ginger flavor, without the pieces of ginger, 
boil the ginger with the sugar and water; add fruit juice; when 
cool, strain and freeze. Mrs. Blood. 

LEMON ICE. 

3 pts. waiter, 1% pts. sugar, rinds 1 lemon and 1 orange, juice 
4 lemons and 1 orange ; boil sugar, rinds and water together 20 
minutes; strain and when cold, add the juices and whites 4 eggs; 
freeze. Mrs. L. G. Noyes. 

LEMON SHERBET (WITH MILK). 

Boil in 1 qt. milk rind 1 lemon and 1 pound sugar; when cool 
put in freezer and half freeze. Have ready the juice 5 lemons mixed 
with a little sugar and whites 3 eggs, beaten to a stiff froth; add 
this mixture to the frozen milk in the freezer and freeze solid. 

Mrs. A. D. Wood. 

LEMON SHERBET (WITH WATER). 

1% Pts. sugar, 3 pts. Water, juice 10 lemons, 2 tablespoons gel- 
atine; boil the sugar, water and gelatine together 25 minutes; add 
the lemon juice ; strain and freeze. Miss Valentine. 

LEMON FRAPPE. 

1 qt. milk, 4 lemons, 1 pt. cream, 1% cups sugar, Avhites 5 eggs ; 
heat milk with rind 1 lemon and sugar; cool and partially freeze; 
add juice 4 lemons; freeze; add' the eggs well beaten and the cream 
whipped stiff. Mrs. Gruninger. 

MINT ICE. 

Boil together 1 qt. water and 1 cup sugar 5 minutes ; remove 
the leaves from 10 go.od-sized stalks of mint; wash carefully; chop 
fine ; then pound them to a pulp ; work gradually into the hot syrup ; 
Cool ; strain ; add the juice of 2 lemons and freeze. If fresh mint 
is not available, use enough of Royce's extract of spearmint to pro- 
duce desired flavor. Mrs. A. R. Blood. 
ORANGE ICE NO. I 

1 qt. water, 2 cups sugar, 2 cups orange juice, % cup lemon 
juice; boil water, sugar and grated rind of 1 orange for 5 minutes; 
cool ; add orange and lemon juice ; strain through cheese cloth and 
freeze. Mrs. Hiram Jacobs. 

ORANGE ICE NO. II. 

6 oranges, the grated rind of 3, juice 2 lemons, 1 pt. sugar (dis- 
solved in 1 pt. cold water) ; mix and freeze same as ice cream. 

Mrs. C. A. Bettis. 

ORANGE SHERBET (WITH WATER). 

Juice 12 oranges, 1 pound sugar, 2 level tablespoons Chalmer's 
gelatine, 1 qt. boiling water, juice 1 lemon ; cover gelatine with cold 
water and soak 2 minutes; then add boiling water and sugar; stir 



ICE CREAM, ICES, ETC. 



over fire until it boils. When cold, add orange and lemon juice ; 
strain into freezer. "When frozen, add white 1 egg (beaten with 1 
tablespoon powdered sugar); beat thoroughly; let stand to ripen. 

Mrs. Richardson. 

ORANGE SHERBET (WITH MILK). 

3 oranges, 3 lemons, 3 cups sugar, 3 pts. fresh milk, 1 pt. can 
Pet Evaporated cream (unsweetened). To the juice of the fruit, 
add sugar and let stand 10 minutes; slowly pour in the milk and 
condensed milk and freeze. 

Ruth Mahaffey, Mrs. Kitchen. 
PEACH SHERBET. 

1 qt. sweet milk, 2 cups granulated sugar, whites 3 eggs, 12 ripe 
peaches ; put milk, sugar and 1 peach stone in farina kettle and boil ; 
cool, strain and half freeze ; have ready the peaches pared, mashed 
and rubbed through a wire sieve and the eggs beaten to a stiff froth ; 
add to mixture in freezer and freeze solid. 

Mrs. M. W. Jamieson. 

PINEAPPLE SHERBET (WITH MILK), 

Boil 1 qt. milk and 2 cups sugar ; cool and partly freeze ; add 1 
grated pineapple (or 1 can shredded), juice 1 lemon and whites 3 
eggs beaten stiff ; freeze and let stand to ripen. 

Mrs. A. D. Wood. 

PINEAPPLE SHERBET (WITH WATER). 

Boil together 1 qt. water, 1 pound sugar and 1 pineapple grated ; 
add 1 tablespoon granulated gelatine soaked in a little cold water. 

Mrs. George Noyes. 

RASPBERRY SHERBET. 

Boil 1 qt. milk and 1 pound sugar; when cool put in freezer and 
half freeze ; have ready 1 pt. raspberry juice, juice 1 lemon, and 
whites 3 eggs beaten to a stiff froth ; add this mixture to the frozen 
milk in the freezer and freeze solid. Mrs. J. 0. Parmlee. 

RASPBERRY WATER ICE. 

1 qt. raspberries, 1 qt. water, juice 2 lemons, 1 pound sugar; add 
sugar and lemon juice to berries ; mash and let stand 1 hour then 
press through a sieve ; add the water and freeze. 

Mrs. Rorer. 

STRAWBERRY SHERBET. 
Boil 1 pt. sugar with 1 qt. water 5 minutes ; to 1 qt. strawberries 
(crushed), add juice 2 lemons. When syrup cools, put into freezer, 
add berries (strain them, if desired), and freeze. When nearly 
frozen, add beaten white 1 egg ; mix well and let stand to ripen. 

Mrs. Bliss, Jamestown. 



208 



THE WARREN COOK BOOK. 



STRAWBERRY WATER ICE. 

Prepare precisely as Raspberry Ice, using strawberries instead 
of raspberries. Mrs. Rorer. 

PARFAIT AND MOUSSE 

ANGEL PARFAIT. 

Make same as Angel Ice Cream; put in mould and pack in equal 
parts of salt and ice for 4 hours. Mrs. C. H. Xoyes. 

CAFE PARFAIT. 

2 /4 box Chalmer's gelatine, cup cold water, 1 cup clear, strong 
coffee, 1 cup sugar, 1 cup cream, 1 pt. cream, % cup powdered sugar, 
1 teaspoon Royce's vanilla; soak % box gelatine in % cup of cold 
water for % hour; pour over it 1 cup of clear, strong coffee; add 1 
cup sugar and stir until it is dissolved; strain and stand aside to 
cool; whip 1 cup cream; add it to the coffee and stir until it begins 
to thicken; turn into a freezer and stir until quite hard; whip 1 pt. 
cream very stiff, adding !/2 cup powdered sugar and 1 teaspoon 
Royce 's vanilla ; pack in a mould, putting a layer of the coffee mix- 
ture an inch thick as the outside and filling with the whipped cream. 
When the center is filled, cover with the coffee mixture ; then put on 
the cover of the mould, having first bound the edge of the mould 
with a piece of letter paper; dip a piece of muslin in melted butter 
and cover the joint; pack in salt and ice and let stand at least 2 
hours. Mrs. W. H. Filler. 

MAPLE PARFAIT. 

Yolks 3 eggs well beaten, and stirred into % cup maple syrup ; 
boil until it coats the spoon, when remove from fire and beat with 
beater until cool ; add 1 pt. of thoroughly whipped cream ; mix well ; 
pack in ice and salt, and let stand 4 hours. 

Mrs. Chapman. 

HONEY PARFAIT. 

Follow above, using strained honey instead of maple syrup. 
COFFEE MOUSSE. 

1 pt. whipped cream, Vo cup granulated sugar, yolks 3 eggs, 
beaten, 5 stale lady fingers rolled into powder. 1 teaspoon Royce's 
coffee extract; pour into buttered mould; cover tightly and pack in 
ice and salt for 3 or 4 hours. Mrs. Leon G. Ball. 

NEAPOLITAN MOUSSE. 

Whip 1 qt. cream stiff; cover % box Chalmer's gelatine with V± 
cup cold water and let stand V2 hour ; cut % pound candied cherries 
in pieces ; cover with the juice of an orange ; let stand until the cher- 
ries are soft ; turn the cream into a basin and add 1 cup powdered 
sugar and the gelatine dissolved over hot water, the fruit and orange 



ICE CREAM, ICES, ETC. 



2C9 



juice and 1 teaspoon Royce's vanilla; stir gently from the bottom 
towards the top till it begins to thicken ; turn into a mould wet with 
cold water; pack in ice and salt and let stand 2 or 3 hours. 

Mrs. C. E. Bell. 

PEACH MOUSSE. 

% ounce Chalmer's gelatine dissolved in % cup cold water. Af- 
ter it is melted add it to the pulp of 12 peaches, also juice 1 lemon 
and % pound sugar; stir until the mixture begins to congeal; then 
add 1 pt. cream whipped ; mould and chill for 3 or 4 hours. 

Mrs. J. 0. Parmlee 

PINEAPPLE MOUSSE. 

Dissolve 1 ounce Chalmer's gelatine in % cup cold water. Af- 
ter 1 hour add 1 cup boiling water, % pound sugar, the juice 1 lem- 
on, and 1 can shredded pineapple; stir until it begins to thicken; 
then add 1 cup cream, whipped; put in mould and bury in ice and 
salt for 3 hours. Mrs. Parmlee. 

PINEAPPLE WALNUT MOUSSE. 

1 pt. cream whipped stiff, 1 cup sugar, 1 cup shredded pine- 
apple. 1 cup chopped English walnuts. 1 teaspoon Royce's vanilla; 
pack in freezer and let stand 3 or 4 hours. Mrs. Chas. Conarro. 

RED RASPBERRY MOUSSE. 

Mash 1 cup berries ; add 1 cup powdered sugar and 1 tablespoon 
granulated gelatine soaked in cold water and dissolved in *4 cup 
hot water; stir until mixture begins to thicken; then add 1 cup cream 
whipped until very stiff, and fold in 1 banana cut in thin slices ; turn 
into mould and set on ice for 3 hours. Mrs. A. R. Blood. 

SULTANA ROLL. 

Scald 1 qt. milk : add 1 cup sugar, 1 tablespoon flour (rubbed 
smooth in a little water), and 1 beaten egg; stir and cook for 20 min- 
utes; add pinch of salt: strain and cool; flavor with 1 teaspoon 
Royce's vanilla and % teaspoon Royce's almond extract; add 1 qt. 
whipped cream: color green with Burnett's leaf green, and freeze. 
"When frozen turn into a mould and sprinkle with candied cherries; 
fill center of mould with 1 pt. whipped cream, whipped to stiff froth, 
adding % cup powdered sugar and % teaspoon Royce's vanilla; pack 
in ice and salt and let stand 2 hours. Mrs. F. E. Sill. 



THE WARREN COOK BOOK. 



FOOD FOR THE SICK. 



FOOD FOR THE SICK 

Mrs. W. S. Pjerce 

r 

Many persons think that the more they eat the more strength 
they will have, forgetting that they are only able to assimilate the 
amount of necessary nourishment and all over this is worse than 
wasted, for it clogs the system in its removal. It was Balzac who 
said, "If there is anything sadder than unrecognized genius, it is 
a misunderstood stomach." 

Statistics prove that % of all disease is brought about by error 
in diet. The correct proportions of food-principles have not been 
maintained, or the food has been improperly cooked. Physicians 
agree, with but few exceptions, that the proper preparation of food 
for the sick is of as great importance in the restoration to health as 
administration of drugs. Time and manner of serving are of equal 
importance. Take especial care in setting an invalid's tray; cover 
with a spotless tray-cloth or napkin ; avoid having too many things 
on the tray at one time. Salt may appear, but pepper never. Foods 
which are intended to be served hot should be placed in heated dish- 
es and kept covered during transit from kitchen. Equal care should 
be taken to have cold foods served cold. Serve in small quantities 
The sight of too much food often destroys the appetite. 

If patient is restricted to milk diet and milk is somewhat objec- 
tionable, it may be tolerated by serving in different ways, such as 
koumiss, albumenized milk, or by adding Apollinaris, seltzer water 
or rennet. 

BARLEY WATER AND RICE WATER. 

Are generally used to reduce a laxative condition. Toast water 
is often useful in eases of extreme nausea. Fruit waters are princi- 
pally used for fever patients. They are cooling, refreshing and mild- 
ly stimulating and valuable for the salts and acids they contain. 
Beef essence, which is the expressed juices of beef ,being nutritious, 
is given when a condensed form of food is necessary. Beef tea con- 
tains the juices of beef diluted with water, and is given as a stim- 
ulant, rather than a nutriment, as is generally supposed. 

Egg-nogs are recommended where it is necessary to take a 
large amount of nutriment daily, as is often the case after a severe 
illness. 

Corn and oatmeal gruels are heat producing and should never 
be given when inflammatory symptoms are present. 

Arrowroot makes a delicate gruel and is more easily digested 
than any other form of starch. It should never be given to infants. 



212 



THE WARREN COOK BOOK. 



Foods should be nutritious, easy of assimilation, in small quan- 
tities, at regular intervals. After the completion of a meal, the tray 
should be removed at once, from the sick room ; milk should be cov- 
ered while in the room and if any is left in the glass it must be 
thrown away. 

ALMOND BREAD. 

2 pounds blanched almonds (dried and ground through meat 
chopper), 3 eggs beaten separately, % teaspoon baking powder, a 
little salt ; mix together ; then add stiffly beaten whites ; stir lightly ; 
put in greased pans ; when double in size, bake. Mrs. Geo. Sill. 

BRAN BREAD OR MUFFINS. 

See Page 91. One at a meal will generally produce a laxative 
condition if eaten with plenty of butter. 

BEEF ESSENCE. 

1 pound steak from top of round. Wipe steak; remove all fat, 
and cut in small pieces; place in canning jar; cover; place on trivet 
in kettle and surround with cold water ; allow water to heat slowly, 
care being taken not to have it reach a higher temperature than 130 
degrees Fahrenheit; let stand 2 hours; strain and press the meat to 
obtain all the juices ; salt to taste. 

BLANC MANGE. 

Mix 2 tablespoons powdered arrowroot and 2 tablespoons malted 
milk with a little water into a paste ; add gradually 2 scant cups of 
water; bring to a boil and stir until it thickens; add V± teaspoon 
Royce's vanilla, and, if liked, 1 teaspoon cocoa; put in mould until 
quite cold. G. D. P. 

BEEF TEA. 

Beef tea is the juice of the beef diluted with water. Care should 
be exercised in the selection of the beef as it should be juicy and of 
good flavor. The back and middle of the rump and the top of the 
round is the best for this purpose. Tenderloin steak should never 
be used. 1 pound of lean steak; remove all fat, skin and membrane ; 
cut fine ; add 1 pt. cold water ; put into earthen dish and keep at 120 
degrees Fahrenheit for 2 hours ; strain or not. Mrs. Clough. 

BROTH, MUTTON. 

3 pounds mutton, (from the neck), 2 qts. cold water, 1 teaspoon 
salt ; wipe meat ; remove skin and fat, and cut in small pieces ; put 
into kettle with bones ; cover with cold water ; heat gradually to boil- 
ing point; skim; then add salt-; cook slowly till meat is tender; 
strain; cool; remove fat; re-heat to boiling point, and, if desired 
add 3 tablespoons rice or barley and cook until tender. If barley 
is used, soak over night in cold water. 



FOOD FOR THE SICK. 



213 



BROTH, CHICKEN. 

Dress and clean a chicken; remove skin and fat, disjoint and 
wipe with a wet cloth; put in stewpan; cover with cold water; heat 
slowly to boiling point ; skim and cook until meat is tender. When 
half done season with l 1 /^ teaspoons salt. There should be about 3 
pts. stock; strain, cool and remove fat; re-heat to boiling point and 
add 2 tablespoons well washed rice, if desired ; cook until rice is soft. 

BROTH, CLAM. 

12 large hard shelled clams for 1 pt. of broth. Simmer the 
clams and juice for 15 minutes ; strain and let it settle ; pour off care- 
fully; add enough water to make a pint; boil up once; season with 
butter and pepper (no salt) ; serve in cups with or without whipped 
cream. Mrs. DeFrees. 

JUNKET CUSTARD. 

1 cup milk, 2 tablespoons sugar, 14 junket tablet, 1 teaspoon 
cold water, 1 teaspoon Royce's vanilla; heat milk until lukewarm; 
add sugar and vanilla ; when sugar is dissolved, add tablet dissolved 
in cold water; turn into small moulds and let stand in a cool place 
until firm. 

RENNET CUSTARD. 

1 cup milk, 2 tablespoons sugar, 1 teaspoon liquid rennet, 1 
tablespoon cherry juice ; heat milk until lukewarm ; add sugar and 
cherry juice. "When sugar is dissolved, add rennet ; turn into small 
moulds and let stand in a cool place until firm. Cinnamon or nut- 
meg may be used in place of cherry juice. 

SOFT CUSTARD. 

Heat iy 2 cups milk in double boiler; beat 3 egg yolks; add % 
cup cold milk, *4 cup sugar; add these to hot milk and cook until 
custard coats the spoon; strain; flavor with Royce's vanilla and 
serve cold. Mrs. Richards. 

EGG AND LEMON. 

% cup cold water, 1 egg, juice 1 lemon ; shake together in shak- 
er or large mouthed bottle for 4 or 5 minutes. 

JUNKET. 

Heat 1 qt. milk until lukewarm (98) ; add 3 tablespoons sugar, 1 
teaspoon orange juice or any flavor desired; dissolve 1 junket tablet 
in 1 tablespoon cold water and add to milk; turn into glasses and 
stand in warm place until thoroughly set; then put in refrigerator 
until needed. Aresta Beatty. 

CREAM JELLY. 

% box Charmer's gelatine, % pt. cold water, % pt. boiling water, 
1 pt. cream ; soak gelatine in cold water. In 1 hour pour on boiling 
water; strain, sweeten and flavor with Royce's vanilla; stir until it 



214 



THE "WARREN COOK BOOK. 



begins to congeal; then stir into it the cream, well whipped, reserv- 
ing a little for the top. Serve very cold. Mrs. F. E. Sill. 

GRUEL, ARROWROOT. 

1 cup boiling water, 2 teaspoons Bermuda arrowroot, cold water, 
salt ; mix arrowroot with cold water to form a thin paste ; add to 
boiling water and cook 10 minutes ; season and add cream if desired. 
Arrowroot is the purest form of starch. 

GRUEL, BARLEY. 

1 cup boiling water, 3 teaspoons barley flour, y 2 cup milk, % tea- 
spoon salt, cold water; mix barley flour with cold water to form a 
thin paste ; add to boiling water and boil 15 minutes ; then add milk, 
season and strain. 

GRUEL, FLOUR. 

Barley flour, 2 tablespoons blended with a little cold milk and 
stir into 1 qt. scalding milk ; cook in a double boiler 2 hours ; salt 
to taste and add sugar, if desired; strain. 

INDIAN MEAL GRUEL. 

Blend 1 tablespoon Indian meal, % tablespoon flour, % teaspoon 
salt with 2 tablespoons cold water to make a smooth paste and stir 
into boiling water; boil slowly 1% hours; dilute with milk or cream, 
and strain. 

OATMEAL GRUEL. 

Add 14 cup oatmeal and V 2 teaspoon salt to 1% cups boiling 
water; cook 4 or 5 hours in a double boiler, adding more water, if 
necessary; strain and dilute with hot milk to make it of right con- 
sistency; re-heat and serve. Sugar and flavoring may be added. 

GRUEL, FLOUR. 

Scald 1 cup milk ; mix % tablespoon flour and a little salt with 
a little cold milk and stir into the scalding milk; cook in a double 
boiler for i/ 2 hour; stone and quarter 1 dozen raisins; add enough 
water to cover; cook slowly until the water has all boiled away; add 
to gruel just before serving. If there is much diarrhoea, the raisins 
should be left out. 

GRAPE JUICE. 

iy 2 cup Concord grapes, 1 cup cold water, % cup sugar; wash 
and pick over and remove stems from grapes ; add water ; cook 1% 
hours in double boiler; add sugar and cook 20 minutes; strain and 
cool. 

KOUMISS. 

1 qt. milk, iy 2 tablespoons sugar, 1*3 yeast cake, dissolved in 1 
tablespoon lukewarm water; heat milk until lukewarm; add sugar 
and dissolved yeast cake ; fill beer bottles within 1% inches of the 
top and let stand for 6 hours at a temperature of 80 degrees Fahren- 
heit ; chill and serve 4th or 5th day. Mrs. Richards. 



FOOD FOR THE SICK. 



215 



LEMONADE. 

1 tablespoon lemon juice, 2 tablespoons syrup, water; make a 
syrup by boiling 8 minutes 1 cup water and % cup sugar. To 2 table- 
spoons syrup, add lemon juice and % cup water. Soda water, Apol- 
linaris or Seltzer water may be used instead. 

LEMONADE, IRISH MOSS. 

% cup Irish moss, 2 cups cold water, juice 1 lemon, sugar; pick 
over and soak Irish moss in cold water to cover ; remove moss ; add 
cold water and cook 20 minutes in double boiler ; strain. To % cup 
of liquid add lemon juice and sugar to taste. 

LEMONADE, FLAXSEED. 

1 tablespoon whole flaxseed, 1 pt. boiling water, lemon juice, 
sugar; pick over and wash flaxseed; add water and cook 2 hours, 
keeping just below boiling point ; strain ; add lemon juice and sugar 
to taste. » 

SOUP, OATMEAL. 

Add % pt. cold cooked oatmeal to 1 pt. water ; add % cup chop- 
ped celery, a bay leaf, a rounding teaspoon salt, unless the oatmeal 
was salted ; cover and boil slowly for 15 minutes ; add, if you have it, 
a teaspoon beef extract or use stock in place of water ; press through 
sieve ; return to fire ; add % P"t. good milk ; re-heat ; serve. 

WATER, APPLE. 

1 large sour apple, 2 teaspoons sugar, 1 cup boiling water; wipe, 
core and pare apple; put sugar in the cavity; bake until tender; 
mash ; pour over water ; let stand V9 hour and strain. 

WATER, BARLEY. 

1 or 1% tablespoons barley boiled in 1 qt. water 3 hours; add 
boiling water to keep it to 1 qt. ; strain and add a pinch of salt. 

Mrs. Richards. 

WATER, BARLEY. 

3 tablespoons barley, 4 cups cold water, salt, lemon juice, sugar; 
pick over barley and so%k in water over night or for several hours ; 
boil gently 1% hours ; strain ; season with salt, lemon juice and sugar ; 
re-heat and serve. 

WATER, CURRANT. 

2 tablespoons currant juice or jelly, % cup cold water, sugar; 
mix juice and water; then sweeten to taste, or beat jelly with fork 
and dissolve in water; sweeten if necessary. 

JELLICE. 

% teaspoon of currant, lemon or cranberry jelly; put into gob- 
let; beat well with 2 tablespoons water; fill np the goblet with ice 
water, and you have a refreshing drink for a fever patient. 



216 



THE WARREN COOK BOOK. 



WATER, OATMEAL. 

1 cup fine oatmeal, 2 qts. water, which has been boiled and cool- 
ed; add oatmeal to water and keep in a warm place, (at 80 degrees 
Fahrenheit), 1% hours; strain and cool. 

WATER, RICE. 

2 tablespoons rice washed well in 2 or 3 waters; take stew pan 
with 1 qt. warm water and put on fire to boil; when water boils put 
in rice with one inch of the stick of cinnamon and let boil 1 hour 
until the rice has become a pulp; strain the rice water into a basin 
and sweeten to taste. When cold it is ready for use. Cinnamon 
cooked with rice helps reduce a laxative condition. 

WATER, TOAST. 

Take 2 slices stale bread; toast quite brown and pour on them 
1 qt. boiling water, and let stand 10 minutes ; strain through cheese- 
cloth ; season with salt. 

APPLE SNOW. 

1 baked apple mashed through a fine sieve to remove skin and 
shreds ; beat the white 1 egg until quite stiff ; then fold in 2 table- 
spoons sugar and apple; add last 1 teaspoon lemon juice; serve at 
once with whipped cream. Warren Emergency Hospital. 

CREAM TOAST. 

Heat 1 tablespoon butter. When it is melted and hot add % 
tablespoon flour and % teaspoon salt ; stir until smooth ; add % cup 
hot milk gradually until it makes a cream mixture ; pour, over toast 
and serve hot. Warren Emergency Hospital. 

CELERY SOUP. 

Cook 14 cup celery in % cup boiling water until very soft ; 
strain and add % cup hot milk and % cup hot cream; make a cream 
sauce of % tablespoon butter, 14 tablespoon flour, % teaspoon salt, 
white pepper, % teaspoon onion juice ; cook until thick and add to 
liquid. Warren Emergency Hospital. 

PARFAIT. 

Whip y 2 pt. thick cream until stiff; add 3 teaspoons sugar, 
% teaspoon Royce's vanilla; pack in freezer and allow to stand 3 
hours without turning. Warren Emergency Hospital. 

POOR MAN'S RICE PUDDING. 

Wash y 2 cup rice thoroughly and place in a baking dish with 3 
cups milk ; bake in moderate oven 1% hours ; then add % cup raisins 
and 3 tablespoons sugar and bake % hour longer ; serve either warm 
or chilled with cream. Warren Emergency Hospital. 



FOOD FOR THE SICK. 



217 



SPONGE CAKE. 

Beat yolks 6 eggs until thick and lemon colored; add 1 cup 
sugar gradually and continue beating; add 2 teaspoons lemon juice 
and grated rind and whites of eggs beaten dry. When whites are 
partly mixed with yolks, cut carefully and fold in 1 cup flour, mixed 
and sifted with pinch of salt; bake in an unbuttered tin in a slow 
oven for 30 minutes. Warren Emergency Hospital. 



218 



THE WARREN COOK BOOK. 



JELLIES 

Mrs. C. H. Smith 

Jellies are made from fruit juice and sugar in nearly all cases 
proportions being equal. "When failures occur, they may usually 
be traced to the use of too ripe fruit ; or a damp atmosphere. If a 
possible thing, try and make it on a clear day. 

To Prepare Glasses — Wash and put on back of range to get 
hot, or wipe them from hot water when jelly is almost finished. 

To Cover Jelly Glasses — Melt parafine wax; put 1 large table- 
spoon over each top after jelly is perfectly cold — cover with the 
regular top or paper and plainly mark each glass and set in cold, 
but dry place. 

Always heat your sugar before adding it to the hot juice ; put 
it in a granite dish, or a dripper; put in the oven leaving the door 
open and stir occasionally. 

To Make Jelly Bag — Fold 2 opposite corners of cheese cloth or 
cotton and wool flannel % yards long; sew up in form of a corn- 
ucopia, rounding at the end; fell or French seam to make strong; 
bind the top with tape and finish with 2 or 3 loops. 

BAR-LE-DUC. 

To 1 pound currants, take 1 pound sugar ; put sugur in kettle ; 
add very little water ; boil until it thickens ; then add the currants, 
which have been stemmed, washed, Aveighed, mashed and put 
through a sieve ; boil like other jellies ; makes 5 glasses. 

Pittsburgh Cook Book. 

BAR-LE-DUC JELLY. 

This jelly requires time and patience, but amply repays the 
maker for her trouble, if made in small quantities, and is much less 
expensive than the imported article. Either white or red currants 
may be used, not over-ripe. Stem and wash the currants ; spread 
on a soft towel; cover with another towel, and pat gently to remove 
all moisture. Now take an ordinary unused steel pen; open each 
currant and scoop out the seeds and juice into a bowl; save the 
skins in another bowl. To % bowl of juice and seeds, add % bowl 
of currants unseeded; mash and put on to boil. When hot, add one 
bowl and a quarter of granulated sugar; boil 10 minutes and strain 
through a fine wire sieve. Now add a good half bowl of currant 
skins to the syrup thus formed and boil slowly about 15 minutes. 
A few seeds will adhere to the skins, but do not attempt to remove 



JELLIES. 



219 



them all, as is would crush the skins too much; pour into jelly 
glasses. When set, cover with parafine. This makes 5 or 6 glasses. 

Mrs. W. D. Hinckley. 

BLACKBERRY JELLY I. 

Blackberries are best for jelly when partly red; cook them to 
a pulp with a little water; then strain; use pound of sugar to a pt. 
of juice. 

BLACKBERRY JELLY II. 

To your blackberries add a few apples in about the proportion 
of 6 apples to 8 or 10 qts. ; cook in a little water ; strain through a 
jelly bag; use pint for pint of juice and sugar; cook until it jellies; 
try by putting a teaspoon of the liquid in a cool place and when 
it jellies pour into glasses. 

BLACK RASPBERRIES AND CURRANT JELLY. 

Use black raspberries and currants in about equal parts, a few 
more berries than currants if desired; cook and proceed as for 
blackberry jelly. 

CHOKE CHERRY JELLY. 

Put wild choke cherries in a kettle with water to come half way 
to the level of cherries ; boil and strain and use % as much sugar as 
juice. If over-ripe, combine the juice half and half with that from 
currants or crab-apples, using equal quantities of juice and sugar, 
or, add 1 level teaspoon tartaric acid (grape product) to each pint 
of choke cherry juice. Delicious. Mrs. Kitchen. 

CRAB APPLE JELLY. 

Wash apples ; remove stems and blossoms and cut in quarters ; 
put in kettle and add cold water to come nearly to top of apples; 
cook slowly until apples are soft; mash and drain through a coarse 
sieve; avoid squeezing apples which makes jelly cloudy; then allow 
juice to drip through the bag; boil 20 minutes; add equal quantity 
of hot sugar ; boil 5 minutes ; skim and turn into glasses ; follow same 
directions for apple jelly, the juice of one or two lemons improves 
either kind. 

CRANBERRY JELLY I. 

Pick over and wash 1 qt. cranberries ; put in a double boiler, 
filling outer vessel with lukewarm water; cover closely; bring to a 
boil ; keep this up until berries are broken to pieces ; strain and then 
heat quickly to boiling; add 1 cup hot sugar; take from fire soon as 
sugar is melted and turn into mould. Mrs. Schlosser. 

CRANBERRY JELLY II. 

Pick over and wash 4 cups cranberries; put in a stew pan with 

1 cup boiling water and boil 20 minutes ; rub through a sieve ; add 

2 cups sugar and cook 5 minutes ; turn into a mould or glasses. 

Mrs. F. E. Sill. 



220 



THE WARREN COOK BOOK. 



CURRANT JELLY I. 

Currants are usually in best condition between June 28th and 
July 3rd. Cherry currants make the best jelly; equal portions red 
and white currants are desirable and make a lighter colored jelly; 
pick over currants ; need not remove stems ; wash and put in kettle 
with a little water ; cook slowly until currants look white ; put in 
bag and drain ; measure ; bring to boiling point ; boil 8 minutes ; add 
hot sugar (pt. of sugar to a pt. of juice) ; boil 3 minutes; pour in 
glasses. 

CURRANT JELLY II. 

Put fruit in a stone jar and set in a kettle of tepid water ; boil 
until the fruit is well softened, stirring frequently; put in a jelly 
bag and let drip a few hours; boil juice just 20 minutes; add hot 
sugar (pt. for pt.) ; let boil 5 more minutes; pour into glasses. 

Mrs. Ella Darling. 

CURRANT JELLY III. 

Squeeze juice from currants without cooking; boil juice 20 min- 
utes ; then add 1 pound of hot sugar for each pt. of juice ; stir well 
together and boil 5 minutes. 

Mrs. A. R, Blood and Mrs. J. W. Lees. 

DAMSON JELLY. 

"Wipe and prick with a pin; make same as currant jelly, using 
% as much sugar as juice. 

FOUR FRUIT JELLY. 

1 pound cherries (stoned), 1 pound currants, 1 pound straw- 
berries, 1 pound raspberries ; put all the fruit into a pot with 4 
pounds of loaf sugar and put over a quick fire; boil steadily; when 
the sugar is melted, the fruits dissolved and the preserve begins to 
rise to the surface, remove the pot from the fire ; strain through a 
sieve; put in glasses and cover when cold or put in % pt. cans and 
seal while hot. Mrs. James 0. Parmlee. 

GRAPE JELLY. 

Take grapes just beginning to turn; boil; put in jelly bag and 
let drain ; boil the juice 20 minutes ; add 1 pt. sugar to each pt. of 
juice and boil about 10 minutes longer. Mrs. McNett. 

GRAPE AND QUINCE JELLY. 

To 15 pounds of grapes add 10 quinces; cut quinces up, remov- 
ing every seed and cook 20 minutes ; strain all together and place 
juice on stove to boil; let boil 15 minutes, being near to remove 
scum as it appears. Have sugar hot in oven, allowing a pound of 
sugar to a pt. of juice; add sugar and boil 10 minutes when it is 
ready for the glasses. Mrs. Job-n Clark. 



JELLIES. 



HUCKLEBERRY JELLY. 

When canning huckleberries, take some of the superfluous 
juice and make jelly of it in the same manner as other fruit jellies 
except that not more than % cup of sugar for a cup of juice is 
necessary. It makes a delicious jelly. Mrs. Richards 

LEMON JELLY (See Entrees). 

ORANGE AND CURRANT JELLY. 

2y 2 qts. currant juice, 1 pound raisins seeded. 7 pounds white 
sugar : boil raisins in currant juice 5 minutes : then add sugar and 6 
oranges cut in squares, including skins, (removing seeds). Boil 20 
minutes or until it will jelly. Agnes Robertson. 

MINT JELLY (See Entrees). 

MINT AND APPLE JELLY. 

% peck green apples, (green skin), 1 large bunch fresh mint; 
wash and quarter apples: cover with cold water and put on to boil; 
add % of mint. When apples are soft, strain through sieve on to 
the rest of the mint bruised. When cool, strain through jelly bag ; 
add nearly as much sugar as juice and 1 drop of green coloring; 
proceed as with any jelly. Mrs. W. D. Hinckley. 

PEACH JELLY, 

Pare, stone and slice the peaches and put into a stone jar "with 
Y 3 of the kernels ; heat in a pot of boiling water, stirring from time 
to time until the fruit is well broken; strain, and to every pt. of 
peach juice add the juice of 1 lemon: measure again, allowing a 
pound of sugar to each pt. of juice ; heat the sugar very hot and add 
when the juice has boiled 20 minutes ; let it come to a boil and take 
instantly from the fire. 

QUINCE JELLY. 

Cut up and core ripe quinces ; put them in sufficient water to 
cover and stir gently till soft ; strain without pressure, and to every 
pound of juice allow 1 pound of crushed sugar; boil the juice 20 
minutes: add the sugar and boil again till it jellies (about 15 min- 
utes, stir and skim well all the time: strain through thin cloth into 
glasses and when cold, cover. 

RED RASPBERRY AND CURRANT JELLY. 

5 qts. currants. 4 cups water. 5 qts. raspberries, 4 cups water ; 
cook separately: drain: then measure juice and put together; boil 
20 minutes : add equal quantity of hot sugar and boil 5 minutes or 
longer; try it and see if it jellies by cooling a spoonful quickly. If 
not, cook a few minutes longer, skim and pour into glasses. 

Mrs. C. H. Smith. 



222 



THE WARREN COOK BOOK. 



When currants are best and cheapest get enough to make all the 
juice you wish for jelly; cook and drain: then heat juice and can 
hot (no sugar). The juice will keep until other fruits are cheaper 
and when one wishes to make raspberry, blackberry or peach jelly, 
add part currant juice which insures making it jell. 

RHUBARB JELLY. 

Allow one part by measure of tart apples to two parts of rhu- 
barb and just enough water to start the cooking. When tender, 
drain and proceed as in other jelly. This is clear and tart and es- 
pecially good for jelly rolls. Good Housekeeping. 

WILD GRAPE JELLY. 

1 peck wild grapes. 1 qt. vinegar, % cup each whole cloves, 
stick cinnamon. 6 pounds sugar : put first ingredients in preserving 
kettle ; heat slowly to boiling point ; cook until grapes are soft ; 
strain and boil 20 minutes ; then add hot sugar and boil 5 minutes. 

Boston Cook Book. 



CANNED FRUITS AND PRESERVES. 



223 



Canned Fruits and Preserves 

Mrs. C; L. Clough 

Fruit for canning should be fresh, firm, of good quality, and not 
over-ripe. If over-ripe, some of the spores may survive the boiling, 
then fermentation will take place in a short time. 

For canning fruit, use % as much sugar as fruit and 2% to 3 
cups water to each pound of sugar; make a syrup of the sugar and 
water cooking 10 minutes ; add a small quantity of the fruit at a 
time; by so doing, fruit may be kept in perfect shape. Fill sterile 
jars with fruit, and enough syrup added to overflow jars. If there 
is not sufficient syrup, add boiling water, as jars must be filled to 
overflow. Introduce a spoon between fruit and jar, that air bubbles 
may rise to the top. quickly put on rubber and screw on sterilized 
covers, being sure that the jars are air tight. 

PRESERVING —Use % or equal amount of sugar with fruit. 
Large fruit may be left whole or cut in halves. 

TO STERILIZE JARS. 

Wash jars and fill with cold water; place in a large kettle and 
surround with cold water ; heat gradually to boiling point ; remove 
from water, empty, and fill while hot with fruit; place tops in water 
to sterilize ; dip rubbers in hot water, but do not allow them to stand. 
New rubbers should be used each season, and care must be taken that 
rims of covers are not bent, as jars cannot then be hermetically 
sealed. 

SMALL FRUITS. 

Be careful in selection of fruits ; remove stones or hulls, if any ; 
put in porcelain kettle with granulated sugar on top in the propor- 
tion of 1 cup of sugar to 1 qt. of fruit ; let stand for an hour or so 
as this keeps fruit whole ; set on stove with a little water in the bot- 
tom, to prevent burning stir up from bottom once or twice ; boil 5 
or 6 minutes. Mrs. "W. D. Hinckley. 

AMBROSIA. 

1 bowl of grated pineapple, 2 bowls of mashed strawberries, 3 
bowls of granulated sugar; mix together and boil slowly till thick; 
then pour into jelly glasses and seal with parafine. If pineapple 
flavor is liked best, use 2 bowls of pineapple and 1 of berries. 

Mrs. C. B. Salver. 

BERRIES AND SWEET CHERRIES (STEAMED). 

Fill jars with berries or stoned sweet cherries; shake down as 
compact as possible ; make a syrup in proportion of 2 cups sugar to 
1 qt. of water; pour slowly over the fruit and adjust covers with- 



224 



THE WARREN COOK BOOK. 



out rubbers; place in a deep steamer, having a wet cloth in the bot- 
tom; cover tightly; steam 20 minutes; remove jars: fill to the brim 
with more of the boiling syrup; place new rubbers and seal. 

Mrs. J. W. Kitchen. 

SOUR CHERRIES (STEAMED). 

Follow above, using 3 or 4 cups sugar to 1 qt. water. (See 
Small Fruits). 

CHERRY BUTTER. 

Select large ripe cherries; wash and stone; run through a meat, 
chopper and allow equal parts of sugar and fruit; add V2 a cup of 
water to each pound of fruit, and boil in a preserving kettle 20 
minutes; stir constantly to prevent scorching. 

Mrs. R, J. Campbell. 

CHERRY CONSERVE. 

6 pounds pitted sour cherries, 3% pounds sugar, iy 2 pounds rai- 
sins, rind, pulp and juice 3 oranges, 1 teaspoon ground cinnamon, 1 
teaspoon nutmeg ; boil cherries and sugar 10 minutes ; chop the rai- 
sins, oranges and spices together; add to the cherries and sugar; 
boil all together until thick ; put in glasses. Mrs. James Roy. 

CHERRY PRESERVES. 

3 cups cherries (seeded), 3 cups sugar, V 2 cup water, (scant) ; 
boil sugar and water until it hairs; add fruit; boil 10 minutes. 

Mrs. Africa. 

CURRANT CONSERVE. 

This is something new and so delicious that it may well be con- 
sidered one's choicest preserve. Take 5 pounds of washed and stem- 
med currants, 5 pounds sugar, and 5 oranges peeled, and seeded, and 
cut into bits ; add 2% pounds seedless raisins ; mix the whole to- 
gether and boil for 20 minutes ; seal while hot. Mrs. C. E. Bell. 

CURRANT MARMALADE. 

5 pts. currant juice, 5 pounds sugar, 1 pound raisins seeded, 4 
oranges ; put the juice in preserving kettle ; add the orange peel, 
chopped fine, and raisins slightly chopped; boil this 10 minutes; 
then add the juice of oranges and the sugar ; put into glasses same 
as jelly. Mrs. C. B. Salver. 

CURRANTS AND RASPBERRIES PRESERVED WITHOUT 

COOKING. 

1 bowl currants, 2 bowls red raspberries, 3 bowls sugar; mash 
fruit thoroughly, a little at a time, using wooden spoon. When all 
is done, add sugar; let stand 24 hours, stirring often. Then put in 
cans and seal. Unless every particle of fruit is mashed, it will not 
keep. Mrs. C, B. Salver. 



225 



ELDERBERRY CONSERVE. 

9 pounds elderberries, 3 pounds sugar, 1 pt. vinegar ; cook until 
thick and seal. Will keep in imperfect cans. Alice Mead. 

GRAPE FRUIT MARMALADE. 

Cut very fine and thin : 1 grape fruit, 1 orange, 1 lemon (use 
everything but seeds) ; measure fruit and add 3 times amount of 
water and let stand over night. Next morning, boil 5 minutes, and 
let stand over night again. Next morning, to each cup of this mix- 
ture, add 1 cup sugar and boil until it jellies. (It will take about 
2 hours). Makes about 8 glasses. Mrs. Hawke, L. E. Alden. 

SPICED GRAPES. 

3% pounds Catawba grapes (weight after removing stems), 
2% pounds brown sugar, 1 pt. vinegar, cloves and cinnamon to 
taste ; squeeze grapes from skins ; scald pulp till it will pass through 
a sieve ; then put into a porcelain kettle ; add vinegar ; let boil up 
once ; then add skins and sugar and boil 1 hour or longer. 

Mrs. C. B. Salyer. 

GREEN GRAPE CONSERVE. 

1 pound seeded grapes and 1 pound sugar; select the largest 
grapes on the bunch ; cut in halves ; remove seeds ; then weigh them ; 
make a rich syrup of the sugar and a little water; then put in the 
grapes and cook till clear and thick. Mrs. C. B. Salyer. 

GRAPE JAM. 

Remove the grapes from the stems ; wash them and press the 
pulp from the skins ; boil the pulp until it will separate from the 
seeds ; rub through a siev e ; add the skins to the pulp and boil with 
an equal weight of sugar for 15 minutes; put into jars or tumblers 
and when cool cover with paper wet in brandy or melted parafine. 

Miss DeForest. 

GRAPE CONSERVE. 

Put skins in one dish and pulp in another; boil pulp and strain 
to remove seeds ; then add skins and cook till tender ; then strain 
again. To 3 pts. juice, add 3 pounds brown sugar, 2 pounds chopped 
and seeded raisins ; boil till thick ; remove from fire and add 1 pound 
blanched and chopped almonds; put in glasses and seal. A 10 
pound basket will make 3 pts. juice. This quantity will make 14 
glasses. Mrs. C. B. Salyer. 

JIM JAM. 

6 pounds crab apples (quartered and cored, but not peeled), 1 
pt. vinegar, 2 pounds seeded raisins, 2 oranges, pulp and all cut 
quite fine, 6 pounds sugar, 1% tablespoons each of cinnamon and 
cloves; put spices in a bag; add 1 cup water and the vinegar; boil 



226 



THE WARREN COOK BOOK. 



a few minutes; add sugar and boil 20 minutes; add crab apples, 
oranges and raisins and cook y 2 hour ; remove spices and seal. 

Mrs. P. H. Grruninger. 

ORANGE MARMALADE. 

12 sweet oranges (Valencia), 6 bitter oranges (Seville), 4 lem- 
ons, 8 pounds sugar, 4 qts. water. After cutting oranges and lem- 
ons in very thin slices, cover them with the water and let the whole 
stand 36 hours ; then boil 3 hours ; add sugar and boil 2 hours more. 
So much depends on size and sweetness of oranges that one must 
judge of the amount of sugar. Also too much boiling makes the 
marmalade dark. 

ORANGE AND APRICOT MARMALADE. 

1 pound of best evaporated apricots ; soak over night in enough 
water to cover; stew very slowly until tender; mash and add 3 
oranges, cut in small pieces; measure this mixture and add as much 
sugar as fruit; stew all together slowly until it thickens. 

Mrs. Kopf. 

PEACHES (STEAMED). 

Make a syrup of 1 qt. sugar and 1 qt. water to every 4 qt. cans 
of fruit; wipe off peaches; peel and place in glass jars with hollow 
side down that largest number of halves may be crowded in (4 
stones to each can add flavor) ; fill with syrup and proceed with 
next can until enough cans are prepared to fill your steamer; put on 
covers without rubbers ; place in a deep steamer with a damp cloth 
under them; steam firm peaches 30 minutes, very ripe ones, 20 
minutes. (Try with a fork). Remove; tap gently on table to set- 
tle ; run a silver fork down side of can to displace air bubbles ; fill 
to the brim with boiling syrup ; adjust rubbers and seal. 

N. B. — Delicious jelly may be made from juice obtained from 
the parings combined with juice from currants, green grapes or 
lemons. Put peelings and stones in kettle with water to % cover; 
boil 1 hour; strain; boil juice; put in fruit jars and seal; make jelly 
at vour convenience. Mrs. J. W. Kitchen. 

PEACHES. 

Select fruit not over-ripe and of good flavor; pare and put in 
cold water to keep from the air. As soon as all are prepared, put in 
porcelain kettles, (2) 1 containing hot water, y 2 full, the other 
granulated sugar with about % water; take from cold water and 
plunge immediately into a kettle of hot water; try with a silver 
fork to see when tender; should not boil more than 2 or 3 minutes; 
as fast as the pieces are tender put them into hot cans and cover 
with boiling syrup from the other kettle; seal can and proceed in 
the same manner with rest. It is not best to cook more than enough 
to fill 2 or 3 cans at a time. Always run a silver fork handle down 



CANNED FRUITS AND PRESERVES. 22? 



inside the can 2 or 3 times to let out air bubbles. Plums and cher- 
ries may be put up in the same way, allowing- them to cook until 
skins begin to break. Mrs. W. D. Hinckley. 

PEACH MARMALADE. 

10 pounds peaches, 7% pounds sugar, 1 pineapple, juice 3 lem- 
ons, pits of 14 of the peaches; cook peaches and pineapples, with- 
out adding water, for an hour; then add peach pits which have 
been blanched, boiled until tender and chopped fine ; add lemon and 
sugar and cook 20 minutes. Will keep in jelly glasses. 

Mrs. 0. S. Brown and Mrs. Robert Hall. 

PEARS (STEAMED). 

Follow recipe for Steamed Peaches, using V4 l ess sugar and a 
few pieces of pineapple in each can. (1 pineapple to 8 qt. cans 
gives pleasant flavor). Mrs. J. W. Kitchen. 

PEARS. 

Pare with silver fruit knife ; plunge immediately into cold water 
to keep from discoloring; make syrup of 1 pt. sugar to 1 qt. water; 
place on stove in porcelain kettle ; have another with boiling water : 
take from cold water and plunge quickly into boiling water. When 
tender put into hot cans and cover with boiling syrup; seal immed- 
iately. Mrs. Fred Darling. 

PEARS BAKED AND CANNED. 

Select good winter pears (Duchess preferred) ; wipe clean and 
prick each with silver fork; set in baking pan with little water in 
the bottom; bake slowly till tender. If very large, cut lengthwise 
in halves ; make a syrup of brown sugar, in the proportion of 1 cup 
sugar to 1 pt. water. When pears are done, place as many in the 
cans as possible and fill with hot syrup; seal immediately. Quinces 
may be canned in the same way. Mrs. C. B. Salyer. 

PEAR CHIP. 

8 pounds sugar, 8 pounds fruit, sliced thin, 4 lemons, % pound 
preserved ginger; boil lemon peel till tender (cut fine); then add 
ginger sliced, and boil all together till clear and thick. 

Mrs. W. J. Richards. 

PEAR MARMALADE. 

8 pounds chopped Bartlett pears, 6 pounds sugar, 4 lemons, 
juice and grated rind, l 1 /^ green ginger scraped and chopped very 
fine, 1 cup water; boil slowly % of an hour or until pears are clear. 

Mrs. James Roy. 

SPICED PEARS. 

7 pounds pears, 3 pounds sugar, 1 pt. vinegar, % oz. ginger root, 
% lemon (rind), % oz. whole cloves, % oz. whole allspice, y 2 oz. 
stick cinnamon ; cut the pears in half ; remove the seeds and pare ; 



228 



THE WARREN COOK BOOK. 



put the vinegar and sugar on to boil. Into each piece of the pear 
stick 3 or 4 cloves; divide the cinnamon, allspice and ginger into 2 
parts; put into small pieces of cheese cloth; tie tightly, and then 
throw them into the sugar and vinegar. When this mixture begins 
to simmer, add the pears and the lemon rind; bring all to boiling 
point; take from the fire, and turn carefully into a stone jar; stand 
in a cool place over night. Next day drain all the syrup from the 
pears into a porcelain lined or agate kettle ; cook over a moderate 
fire, and when boiling hot pour it back in the jar over the pears. 
Next day drain and heat again as before ; do this for 5 consecutive 
days. The last day boil the syrup down until there is just enough 
to cover the fruit ; add the fruit to the hot syrup ; bring the whole to 
a boil, and put in stone or glass jars or tumblers. The pears may 
be finished in one day, by taking out the fruit and cooking the 
syrup slowly down to the right amount, then the fruit is added to 
it, re-heat and finish as above. Miss DeForest. 

PEAR CONSERVE. 

5 pounds pears ; put through chopper ; cover with 5 pounds 
sugar ; let stand over night ; chop 3 oranges, 1 lemon and 1 pound 
raisins ; boil altogether until thick ; then add 1 cup chopped nuts. 

Mrs. J. E. Wheeler. 

PINEAPPLE. 

Pare fruit and take out all eyes ; cut in small slices ; weigh fruit 
and with half as many pounds sugar as fruit put in a crock and let 
stand over night ; in the morning put it over the fire and let boil 
for a minute only. 

PINEAPPLE (CANNED COLD). 

Cut up fruit into dice or shred it. To 1 pound of fruit, 1 pound 
sugar ; place in layers in a crock ; leave over night ; put in glass cans 
and fill to top; seal air-tight, dipping covers and rubbers in warm 
water; place in a dark place. Mrs. C. B. Salyer. 

SPICED PINEAPPLE. 

7 pounds fruit, 4 pounds sugar, 1 pt. vinegar, y 2l ounce cassia- 
buds, 14 ounce whole cloves, ounce ginger root; pare pineapples; 
take out the eyes and slice; cook in the syrup over a moderate fire 
10 minutes; cook the syrup with spices 10 minutes before adding 
fruit; remove ginger root before canning. 

Mrs. L. Gr. Noyes. 

PLUMS (STEAMED). 

Prick skins to prevent breaking and proceed as with " Peaches 
Steamed." A can of whole plums will hold more syrup which off- 
sets the greater sourness of fruit. 



CANNED FRUITS AND PRESERVES. 



229 



SPICED PLUMS. 

10 pounds plums, 7 pounds sugar, 1 pt. vinegar ; put in a bag *4 
cup cinnamon, 1 large spoon cloves and 1 large spoon allspice; let 
all boil a few minutes (excepting plums) ; then take off and cool; 
pick the plums with a fork and put into a jar; then pour over them 
the syrup; after heating the juice 3 mornings, each time allowing 
it to cool, then pouring over the fruit; put the fruit in glass cans 
and boil the juice down quite rich and cool, after which pour over 
all and put away. Mrs. E. E. Allen. 

SPICED PLUMS. 

1 peck plums, 7 pounds sugar, % pt. vinegar, 2 tablespoons all- 
spice, 1 tablespoon cloves ; dissolve sugar with vinegar ; boil, skin 
and pit plums ; return to kettle ; add spices and boil as thick as 
you like it. Mrs. Agnes Sill. 

PLUM RELISH. 

2 oranges, 2 lemons ; scald and rub well to get rid of bitter 
taste ; take seeds out and put through meat grinder ; put on 1 cup 
water and cook until tender. 3 pounds prunes or plums, 3 pounds 
sugar, 1 pound raisins, 1 pound English walnuts. Boil all together 
(except walnuts) iy 2 hours; then add nuts and cook y 2 hour longer. 
1 hour before adding nuts is sufficient if plums get tender. 

Mrs. Gleave. 

PLUM BUTTER. 

7 pounds plums; wash, cook until tender; put through a coarse 
colander to remove stones ; boil fruit 10 minutes ; add as much sugar 
as you have fruit, and cook until thick; watch closely as it scorches 
easily. Mrs. Sill. 

PUMPKIN MARMALADE. 

5 pounds pumpkin (peeled and cut in dice), 5 pounds granu- 
lated sugar (put over the diced pumpkin) ; let stand over night 3 
oranges, 3 lemons ; grind or chop fine the rinds of oranges ; cook the 
rind of lemons and chop fine also ; add all to the pumpkin and sugar ; 
boil 1% hours, or until thick and clear; makes 14 jelly glasses; put 
parafine over top. 

N. B. — The pumpkin cut in larger pieces and treated as above 
makes a nice relish to serve individually on plate with any course, 
dinner, salad or dessert. Mrs. S. E. Walker. 

QUINCKE HONEY. 

2 quinces (grated), 1 pt. sugar, % pt. water; boil 20 minutes. 

Mrs. F. E. Sill. 

RHUBARB (PIE PLANT). 

"Wash the stalks and cut into small pieces ; fill cans full ; then 
fill up with cold water; leave standing for awhile to let water ab- 
sorb and keep adding water until the can will hold no more. Be 
sure that cans are air-tight. Mrs. Kopf. 



230 



THE WARREN COOK BOOK. 



RHUBARB AND FIG MARMALADE. 

Cut unpeeled rhubarb into small pieces and weigh 3 pounds ; 
take % pound figs (cut into small pieces), % pound candied orange 
peel with 2% pounds sugar, the grated rind and juice of 1 large 
lemon; put in the kettle in layers with the sugar; cover and let 
stand over night. In the morning, boil down slowly till thick 
(about an hour should do). Put in glasses and cover as jelly. De- 
licious served with cream cheese as Bar le Due Jelly. 

Good Housekeeping. 

RHUBARB AND ORANGE MARMALADE. 

3 pounds rhubarb, 3 pounds sugar, 3 oranges. "Wash and cut 
rhubarb (unpeeled) into small pieces ; turn sugar over it and let 
stand over night ; grate rind of oranges and press out the juice ; add 
% pound sugar; mix all together; boil 20 minutes; put in jelly 
glasses and cover with parafine. Mrs. M. J. Danforth. 

RHUBARB WITH OTHER FRUITS IN JAM. 

% more jam of a really improved flavor may be made with lit- 
tle extra cost. 

For strawberry jam take 3 parts strawberries and 1 part 
rhubarb. 

For raspberry jam take 2 parts raspberry and 1 part rhubarb. 

For blackberry jam take 3 parts berries and 2 parts rhubarb. 

For peach or pear jam, take 2 parts fruit to 1 part rhubarb. 

For pineapple jam, take 1 part pineapple to 2 parts rhubarb. 

In each case, cut the unpeeled rhubarb into pieces the same size 
as the fruit to be used and proceed as with any other jam, using 
sugar pound for pound. Good Housekeeping. 

STRAWBERRIES. 

For 10 qts. berries use 9 qts. sugar; add enough water to little 
more than cover sugar and place on stove. When it boils put in 
the berries and let all boil briskly for 3 or 4 minutes. 

Mrs. S. M. Hall. 
DELICIOUS STRAWBERRY JAM. 

Crush the berries and put in preserving kettle to cook without 
any water; let them bubble all over before adding the sugar, which 
should be in the proportion of 3 cups sugar to 2 of berries; let boil 
just 10 minutes and seal in y 2 pt. cans. This is fine to serve with 
ice cream, as it has the real strawberry flavor. 

Irs Mrs. C. H. Noyes. 

STRAWBERRY PRESERVE. 

Select large solid berries and use a pound of sugar to a pound 
of fruit ; place alternately a layer of berries and sugar in preserving 
kettle and let stand over night. In the morning place over fire and 
boil 15 or 20 minutes ; pour on platters and let remain 3 or 4 days ; 
then put into jelly glasses and seal. Mrs. C. T. Conarro. 



CANNED FRUITS AND PRESERVES. 



231 



STRAWBERRY CONSERVE. 

Take 1 qt. ripe strawberries, % pound seedless or seeded rais- 
ins, the latter are better, the pulp and grated rind 2 oranges and 1 
lemon, % pound walnuts (chopped not too fine) and 1 qt. granu- 
lated sugar. Put all together in a preserving kettle and cook slow- 
ly until a thick syrup is formed; skim as necessary. This will need 
about 30 minutes' cooking. Put in tumblers and seal with para- 
fine as you seal jelly. Peaches and plums may be used in place of 
strawberries. 

GREEN TOMATO FIGS. 

4 pounds small green tomatoes, 4 pounds sugar, juice 2 lemons, 
% ounce ginger and mace mixed, small stick cinnamon; pierce each 
tomato with a fork; then put all together in a porcelain kettle to 
boil; add 1 lemon sliced as thin as possible; boil all together till 
fruit is clear; take from kettle with a skimmer; lay on platters to 
cool; boil syrup till thick, adding lemon juice 10 minutes before 
syrup is done ; put fruit into jars ; pour hot syrup over it. 

Mrs. C. B. Salver. 

TOMATO CONSERVE. 

Slice % peck green tomatoes, 2 lemons and 1 orange, removing 
seeds of lemons and orange; let all come to a boil; add 2 pounds 
white sugar; season to taste with crystallized ginger, cut fine, (4 or 
5 pieces) ; boil until transparent and syrup thickens. 

Mrs. W. D. Hinckley. 



232 



THE WARREN COOK BOOK. 



CANNED VEGETABLES 

Mrs. W. E. Rice 

Fruits and vegetables to be sterile must be thoroughly heated. 
All jars and covers must be sterile and the housewife must observe 
surgical cleanliness. 

If the housewife understands the real definition of sterilization, 
the canning of vegetables becomes an easy process. Peas, corn and 
beets contain sugar which furnish nourishment and food for yeast 
plants and bacteria, which make them more difficult to keep than 
fruits rich in acids. 

Young lima beans, young green peas and sweet corn are easily 
dried and are much more palatable than those canned, if properly 
soaked and carefully cooked. 

Dried cabbage, spinach, cauliflower and beets are sold by first- 
class grocers. 

Eggs are dried to use in winter when eggs are scarce and ex- 
pensive. Mrs. Rorer. 

ASPARAGUS. 

Wash, trim, cover with boiling water; boil rapidly for 15 min- 
utes ; then drain and arrange, heads up, in wide-mouthed jars. Ad- 
just rubbers ; fill the jars to overflowing with water (that has been 
boiled and cooled) ; add a teaspoon salt and lay on rubbers and lids 
loosely; stand the jars in the boiler on top of rack; surround half 
way with cold water; cover the boiler; bring quickly to boiling 
point and boil for 1% hours; lift out 1 jar at a time; quickly fasten 
or screw down top without lifting it from the jar ; keep protected 
from draught until cool. 

BEETS. 

Wash young beets; throw into boiling water and cook for % 
hour; remove skins; pack the beets in jars; add V2 pt. vinegar to a 
qt. water (that has been boiled and cooled) ; fill the jars and cook 
% of an hour ; follow directions for Asparagus. 

STRING BEANS I. 

String and cut the beans ; put them into the cans and fill cans 
full of cold water ; steam 3 hours ; remove cover and put on rubber ; 
steam 1 hour and seal without removing cover. 

Mrs. W. D. Hinckley. 

STRING BEANS II. 

Wash and cut beans in inch pieces ; fill jars with beans and place 
under faucet; let cold water flow freely on them until jars are full; 
put rubbers and covers on jars ; fasten loosely ; use boiler or steam- 



CANNED VEGETABLES. 



233 



er and steam 3% hours; seal without removing cover. If boiler is 
used, put shingles or board in bottom of boiler, on which place jars 
and fill boiler with cold water until jars are % covered. 

LIMA BEANS. 

Wash, shell and fill jars and place under running water and 
steam like string beans. 

TO CAN CORN. 

Cut corn from cob ; pack cans full, pressing down hard ; steam 
3 hours ; put on rubber ; steam 1 hour ; seal without removing cover. 

Mrs. W. D. Hinckley. 

PEAS. 

Wash, shell and fill jars; then place jars under running water 
and steam as string beans. 

TOMATOES. 

Scald and pare tomatoes ; cut large ones in quarters and small 
ones in halves ; add salt to suit taste ; cook only from 3 to 5 min- 
utes, after they come to a boil; can and seal while hot. Tin cans 
are best, and if care is taken to empty, wash and dry thoroughly 
as soon as opened for use, the cans may be used with safety for 4 
or 5 years. Mrs. J. G-leave. 

TOMATOES. 

Select firm tomatoes; scald, pare and pack into fruit jars; add 
1 teaspoon salt to each quart; put on covers without rubbers; place 
cans in cold water and steam 20 minutes after water begins to boil ; 
remove from water, and fill cans to overflowing with boiling water; 
seal now, using rubbers. Only air tight jars can be used. Follow 
these directions closely and the tomatoes will keep perfectly. 

Mrs. W. F. Messner. 



234 



THE WARREN COOK BOOK. 



PICKLES 

Mrs. T. W. McNett, Mrs. G. E. O'Dell 

In making pickles use none but the best cider vinegar, and boil 
in a porcelain kettle — never in metal. A small lump of alum dis- 
solved and added when scalding pickles the first time, renders them 
crisp and tender, but too much is injurious. Keep in glass or stone- 
ware ; look at them frequently and remove all soft ones ; if white 
specks appear in the vinegar; drain off and scald, adding y 2 cup 
sugar to each gallon, and pour again over the pickles ; bits of horse- 
radish and a few cloves assist in preserving the life of the vinegar. 
If put away in large stone jars, invert a saucer over the top of the 
pickles, so as to keep well under the vinegar. The nicest way to 
put up pickles is bottling, sealing while hot, and keeping in a cool, 
dark place. Many think that mustard (the large white or yellow) 
improves pickles, especially those chopped and bottled, and mangoes. 
Never put up pickles in any thing that has held any kind of grease, 
and never let them freeze. Use an oaken tub or cask for pickles 
in brine, keep them well under, and have more salt than will dis- 
solve, so that there will always be plenty at the bottom of the cask. 
All pickles should be kept from the air as much as possible. In 
making sweet pickles, use best brown sugar, " Coffee C," or good 
maple sugar. 

BEAN PICKLES. 

Pick green beans when young and tender; string and place in a 
kettle to boil with salt to taste, until they can be pierced with a 
fork; drain well in a colander; put in a stone jar; sprinkle with 
ground black and cayenne pepper, and cover with strong cider vin- 
egar; sugar may be added, if desired. Approved. 

PICKLED BLACKBERRIES. 

Take 4 pounds sugar to 7 pounds fruit, 1 pt. vinegar, 2 ounces 
cinnamon, 2 ounces cloves; put all together; tie spices in bags; let 
all scald, •but not boil, just to let the juice run out ; soon as berries 
look red, skim out into a crock; let the juice cook down until quite 
rich; then pour over berries. Perhaps in a week or two you will 
need to repeat cooking. Mrs. Dwight Cowan. 

SWEET PICKLED BEETS. 

Boil them in a porcelain kettle till quite soft; when cool, cut 
lengthwise or any desired shape ; boil equal parts vinegar and sugar 
with y 2 tablespoon ground cloves tied in a bag, to each gallon; 
pour boiling hot over the beets. Mrs. T. W. McNett. 



PICKLES. 



235 



SPICED CANTALOUPE. 

7 pounds cantaloupe ; pare and cut in sections ; 4 pounds sugar, 
1 pt. vinegar, y% ounce ginger root, 1 teaspoon ground cloves, 2 tea- 
spoons allspice, 2 teaspoons cinnamon, y 2 teaspoon ground mace ; 
put the vinegar and sugar on to boil ; mix spices and divide into 4 
parts ; put each part into a square of muslin and tie tightly and 
throw into the sugar and vinegar. When this mixture is hot, add 
the cantaloupe and bring all to boiling point; take from fire and 
turn carefully into a stone jar; stand in a cool place over night. 
Next day drain off all the liquor and boil up again and pour over 
the fruit; do this 7 times. The last time boil juice until the con- 
sistency of syrup ; add fruit and bring all to a boil. All fruits are fine 
done this way, cherries, pears, plums, quinces, watermelon rind and 
peaches. Mrs. McCullough, Haworth. 

CABBAGE CHOWDER. 

2 heads cabbage, 1 dozen good sized sweet peppers, all colors, 
4 ounces mustard seed, 1 tablespoon salt, 1 cup sugar; chop cabbage 
and peppers together ; add other ingredients and let stand 4 hours ; 
drain ; cover with vinegar ; place in cans and seal. Can be used to 
fill mangoes. Mrs. J. T. Brennan. 

CHOWDER. 

1 peck green tomatoes, 8 large onions ; chop all fine and mix 
with them 1 teacup salt and let stand over night. In the morning 
drain in colander and put into kettle containing 1 qt. water and 1 
qt. vinegar ; let boil 20 minutes ; then skim out ; now place chowder 
in kettle with 1 pound brown sugar, 1 teaspoon cayenne pepper, 1 
tablespoon each of whole cloves and allspice, and 1 of ground cin- 
namon and 4 tablespoons mustard seed ; cover with good vinegar and 
let boil up once. Rose E. Hammond. 

CHOWDER. 

Y 2 pk. green tomatoes, same of cabbage, 4 peppers, 6 onions, 1% 
ounces white mustard seeds, % ounce celery seed, 4 cups sugar ; chop 
the tomatoes, cabbage, peppers and onions fine ; cover with salt and 
let stand over night; then drain; add the sugar and seeds; cover 
with vinegar and cook % hour and can while hot. 

Mrs. Richards. 

CORN SALAD. 

12 good sized ears tender corn, 1 cup sugar, 1 good sized head 
cabbage, 2 tablespoons salt, 2 small peppers, y± pound ground mus- 
tard, y 2 , gal. good vinegar ; chop cabbage ; add salt and let stand to 
drain; chop peppers; cut corn off cobs; stir mustard in a little of 
the vinegar; mix all ingredients together, and let come to a good 
boil ; seal in cans or bottles. If vinegar is very sour, dilute it with 
a little water. Mrs. J. G. Gleave. 



236 



THE WARREN COOK BOOK. 



GREEN CORN SALAD. 

15 ears green sweet corn, 1 head cabbage medium size, 3 green 
peppers, 1% cups white sugar, 2 tablespoons salt, 4 ounces ground 
mustard, 2 qts. cider vinegar; cut corn from the cob; chop cabbage 
and peppers fine ; heat vinegar ; then add other ingredients except 
corn, which add after it is boiling hot, and cook over steam 30 min- 
utes, it must not boil after corn is added; put into glass jars. 
This is delicious with meat and will keep all winter. 

Mrs. J. P. Johnson. 

CORN CHOWDER. 

Chop 1 large head cabbage; put 2 tablespoons salt in it; place 
under a weight to drain 2 or 3 hours or over night; chop 4 large 
green peppers ; cut the corn from 12 large ears ; add 1 cup sugar, 
either white or brown, % box mustard stirred smooth in some of the 
vinegar, % gallon vinegar; mix all together; let boil up good; seal 
in cans. Mrs. I. G. Lacy. 

PICKLED CAULIFLOWER OR RED CABBAGE. 

Put in strong salt and water 4 days ; take out and drain ; boil 
vinegar, whole black pepper and celery seed to taste ; pour on hot 
over pickles. Good for use in 6 weeks, better in 3 months. 

Mrs. A. Gerould. 

CUCUMBER PICKLES I. 

5 qts. water, 1 pt. salt ; scald and pour over cucumbers, and let 
stand 3 days ; then pour off ; make a fresh brine as before and repeat 
once more. On the ninth day take % water and % vinegar; to this 
add !/2 ounce alum: scald and pour over; let stand 6 days; then pour 
off; prepare vinegar, spices, red or green peppers to make hot, and 
sugar to taste ; be sure that your vinegar is the best, and they will 
keep in an open crock 2 years. Mrs. Fred Darling. 

Prepare cucumbers as above. For the last vinegar, allow 1 qt. 
to 200 small pickles (if vinegar is too strong, use *4 water). To 1 
pt. pickles, allow 1 teaspoon each whole black pepper and allspice. 
% teaspoon each cloves, mustard seed, celery seed, horseradish in 
small pieces (latter not scalded), 1 cup brown sugar to each qt. vin- 
egar; scald all together and pour over pickles. Mrs. J. R. Drum. 

CUCUMBER PICKLES II. 

Take small cucumbers; place in jar; pour over them boiling 
water; add enough salt to season nicely; repeat boiling this water 
for 4 mornings in succession, the fourth morning add a pinch of 
alum; the fifth morning take vinegar enough to cover pickles; put 
in porcelain kettle with a little sugar and spices tied in bag; let 
come to a boil ; drain cucumbers out of salt water and place in stone 
jar and pour over them boiling vinegar : prepare cucumbers as above 
till jar is filled; these will keep all winter. Good idea to put horse- 
radish in vinegar. Mrs. D wight Cowan. 



PICKLES. 



25? 



CUCUMBER OIL PICKLES. 

Slice as for the table 2-1 cucumbers; peel 1 qt. small onions; salt 
well ; stand over night : in the morning, drain thoroughly ; take 3 
tablespoons ground white pepper. 1 quarter pound Coleman's mus- 
tard,. x /2 pt. best olive oil: mix this smooth: then add slowly 3 pts. 
best cider vinegar cold: add cucumbers and onions: stir for a few 
moments: put into cans and seal. Good in 3 months. 

Mrs. Salyer. 

COLD STORAGE CUCUMBER VINEGAR, 

1 gallon vinegar. 2 cups sugar (white), % cup mustard, % cup 
choped horseradish, 1 handful mixed spices. 1% cups salt; put cu- 
cumbers in above mixture without first soaking in brine. 

Mrs. Booth. 

COLD STORAGE CUCUMBER PICKLES. 

1 gallon vinegar, 1 cup salt. 1 cup mustard. 1 cup sugar ; mix 
well; wash cucumbers; put in cans or crocks. Mrs. H. A. Crary. 

RIPE CUCUMBER SWEET PICKLES. 

Pare, seed and cut in strips ripe cucumbers ; soak in vinegar 24 
hours : drain : boil until clear in a syrup of equal parts vinegar and 
sugar, with spices to taste. Mrs. J. M. Siegfried. 

CUCUMBER SALAD. 

Chop 12 cucumbers and 12 white onions. 2% red peppers : 
sprinkle over this a very small cup salt, and drain well : add 1 2 tea- 
spoon each of white mustard and celery seed: sweeten enough vine- 
gar to cover the whole ; scald vinegar and let it cool before pouring 
over this mixture. It is then ready to eat. Can in glass. 

Mrs. I. G. Lacy. 

CUCUMBER SALAD II. 

12 large cucumbers, diced (reject seeds), 12 white onions, 2% 
red peppers or 6 bell peppers (chopped) : sprinkle with 1 scant cup 
salt; let stand over night. In morning, drain: add 1 tablespoon 
each of white mustard seed and celery seed ; boil 1 scant qt. vine- 
gar with % cup sugar: let cool and pour over mixture: makes 2 
qts. Mrs. M. A. Bliss. Jamestown. 

DILL PICKLES. 

Make a brine strong enough to float an egg and then add % as 
much more water: wash cucumbers and wipe: then put into jar, 
separating each layer with a layer of grape leaves and stems (wash- 
ed clean) and dill ; pour the brine over and lay a cloth on top of 
the pickles: then a plate inverted: wash the cloth frequently. 

ERIE PICKLES. 

Boil y± pound salt and 2 qts. vinegar together and pour over 1 
ounce black pepper. 1 ounce yellow mustard seed, 1 ounce allspice, 



238 THE WARREN COOK BOOK. 



1 saltspoon cayenne. When cold, pour over cucumbers and small 
silver onions which have been washed and pared; put in fruit cans 
with a small piece of alum. If the vinegar is too strong, the pickles 
will wither. 700 small cucumbers in qt. jars will take about 1% 
gallons vinegar after it is prepared. Mrs. Osborn. 

FRENCH CHOW CHOW. 

1 qt. large green cucumbers (cut in pieces), 1 qt. very small 
ones, 1 qt. button onions, 1 qt. green tomatoes (cut in pieces), 1 large 
cauliflower (cut small), 4 large green peppers (cut in coarse bits) ; 
put all in weak brine, and let stand 24 hours ; scald in same brine and 
drain through cheese cloth; make a paste of 6 tablespoons Cole- 
man's mustard, 1 of turmeric, 1 cup flour, 1 cup brown sugar, about 

2 qts. cider vinegar; first moisten dry materials with a little vinegar; 
then add the remainder; put on stove, stirring continually til] 
smooth and thick ; then add all of the pickles. I used double the 
above amount and had over 6 qts. L. Smith. 

FRENCH PICKLES. 

1 peck green tomatoes (sliced), 6 large onions (sliced), 1 teacup 
salt sprinkled through them over night; drain thoroughly; in morn- 
ing, boil in 2 qts. water and 1 qt. vinegar 15 or 20 minutes and 
drain; then take 4 qts. vinegar, 2 pounds brown sugar, % pound 
white mustard seeds, 2 tablespoons cloves, 2 tablespoons cinnamon, 
2 of ginger, 2 of ground mustard and 1 of cayenne pepper; put all 
together and cook 15 minutes. This is excellent and will keep a 
long time. Mrs. M. I. Mead. 

GERMAN SAUCE. 

4 qts. green tomatoes, 4 qts. cabbage, 1 qt. onions, 1 pt. celery, 
measured after they are chopped, 1 pound sugar, 3 pts. vinegar, 1 
gill salt, 1 large green pepper, 1 tablespoon each of allspice, cloves 
and white mustard seed ; drain the tomatoes through a colander and 
boil the whole 20 minutes. Mrs. W. K. Jacobs. 

INDIA PICKLES. 

1 dozen green tomatoes, 1 dozen onions, 1 dozen cucumbers, 1 
tablespoon salad oil, 1 tablespoon curry powder, 1 tablespoon mus- 
tard, 1 tablespoon turmeric, 1 teaspoon black pepper, 1 teaspoon cay- 
enne, 3 pts. vinegar; boil all together and put in jar; (slice all the 
pickles and let stand in salt over night) ; get medium sized cucum- 
bers and onions; pare cucumbers. Mrs. Will Keegan. 

MANGOES. 

Take large green peppers; cut open the tops and take out the 
seeds; soak peppers in water 24 hours; (and change the water in 
that time if necessary) ; break up a head of cauliflower, green beans, 
small cucumbers, radish seeds, small green tomatoes, and little 
onions; let them stand in strong brine for % hour; then drain and 



PICKLES. 



239 



stuff the peppers almost full; then slice cabbage fine and fill the 
top; fasten the top down with a cucumber or bean or sew with 
thread; pack them in a stone jar, and pour over them cold vine- 
gar; add mixed spices and horseradish root. 

Mrs. E. E. Allen. 

SWEET MANGO PICKLES. 

Melons not quite half ripe ; pare them and take out seeds ; soak 
in brine 3 days ; make the brine of 1 teacup salt to a pail of water ; 
piece of alum size of walnut; wash in cold water before filling. 
Use for filling. Cauliflower, cucumbers, small onions, nasturtiums, 
beans, pears, celery, raisins, small tomatoes and peppers; spice with 
cinnamon buds, black and white mustard seeds, black pepper corns, 
ginger root and cloves, 1 gallon vinegar, 3 pounds sugar; boil and 
put on cold; scald cauliflower in salt water to make tender. 

F. S. Wood. 

PICKLED PEACH MANGOES. 

Take large free-stone peaches (ripe enough to allow the pit to 
come out easily) ; put in brine for 2 days ; mix to your taste, chopped 
garlic, race ginger (soaked in water over night and then sliced 
thin), grated horseradish, white and black mustard seed, and celery 
seed. After taking out of the brine, cut open and remove the pits ; 
fill with this mixture, and tie up; pour over cold vinegar, and let 
it remain a few weeks ; then pour over the mangoes spiced vinegar 
(well sweetened, containing a bag of turmeric). M. I. Mead. 

MIXED PICKLES. 

Take a peck each of small cucumbers, cauliflower and small 
onions ; mix and place in layers in jar, sprinkling y 2 pt. salt between 
layers; cover with boiling water and let stand over night. In the 
morning, drain in colander and wipe dry; add to 3 qts. cider vine- 
gar, % pound mustard, 1 tablespoon turmeric, 2 tablespoons ginger, 
2% tablespoons curry powder and 1 teaspoon cayenne ; mix all the 
seasoning in a little cold vinegar until smooth, and then stir into 
the vinegar and continue stirring until it heats to a boiling point; 
pour over the pickles and set away; stir 2 or 3 times for a day or 
two and then put them into quart jars. Mrs. T. W. McNett. 

MUSTARD PICKLES I. 

1 qt. small pickles, 1 qt. small onions, 1 qt. sliced tomatoes, 1 qt. 
musk and watermelon, 2 green peppers chopped fine, 2 heads cauli- 
flower (cut in pieces) ; cover with salt water over night; in morn- 
ing, scald in vinegar till tender. 

Paste — 2 qts. best cider vinegar, 4 ounces mustard, 4 ounces 
flour, 1 tablespoon cinnamon, 1 teaspoon cayenne pepper, 1 table- 
spoon turmeris ; boil till it becomes a smooth paste ; then mix all to- 
gether; pickle and paste. Mrs. Will Keegan. 



240 



MUSTARD PICKLES II. 

1 qt. small cucumbers, 1 large cucumber sliced, 1 qt. small 
onions, 2 pounds cauliflower broken up, 6 small green peppers seed- 
ed and sliced; cover with scalding brine and let stand over night; 
drain; mix 6 tablespoons mustard, 1 tablespoon turmeric, 1 table- 
spoon celery seed, 2% cups sugar and 1 cup flour with a little cold 
vinegar and add to 3 qts. vinegar ; let boil 2 minutes ; add the pickles 
and let boil 5 to 8 minutes. Mrs. Hammond, Buffalo. 

MUSTARD PICKLE III. 

2 qts. small cucumbers, 3 heads cauliflower , cut in small pieces ; 
boil in salt water until tender; 2 qts. small onions, left whole; boil 
until tender; 2 large red peppers, 2 large green peppers, cut fine, 
1 qt. cider vinegar, % pt. French mustard, 1 tablespoon dry mus- 
tard, 1 cup brown sugar, y 2 , cup flour, % ounce turmeric ; mix mus- 
tard, flour and turmeric ; smooth in a little vinegar ; put sugar and 
vinegar in a kettle ; when hot, stir in mixed mustard ; then other 
ingredients ; boil 10 minutes ; seal hot. Mrs. Africa. 

PEPPER HASH. 

1 dozen sweet red peppers, % dozen hot green peppers, 6 onions, 

1 pt. vinegar, y 2 pt. water, 1 pt. brown sugar, 2 tablespoons s'alt, 2 
tablespoons white mustard seed; remove seeds from peppers and 
with onions put through chopper; cook altogether 1 hour; then add 

2 tablespoons grated horseradish; cook 10 minutes longer; can and 
seal; makes 3% pts. Mrs. J. E. Wheeler. 

PEPPER HASH II. 

1 dozen green and 1 dozen red sweet peppers, 3 small hot red 
peppers, 15 medium-sized onions, 2 cups sugar, 1 qt. vinegar, 2 tea- 
spoons cinnamon, 3 teaspoons salt; put peppers and onions through 
meat chopper; place in jar; cover with boiling Water; let stand 15 
minutes ; drain ; scald and drain again ; add seasonings ; boil 15 min- 
utes and can; makes 5 pts. Mrs. W. J. Richards. 

PEPPER HASH III. 

2 dozen sweet red peppers, 6 onions, 1 pt. vinegar, % pt. water, 
1 pound brown sugar, 2 tablespoons mustard seed, 1 tablespoon 
salt; boil 1 hour; add 4 tablespoons horseradish; cook 10 minutes. 

Alice C. 

PICKLED ONIONS. 

Make a brine by boiling 1 pound salt in 3 qts. water; use the 
small silver skinned onions; rub off the skins and throw into the 
brine ; let them remain in the brine 24 hours ; then wipe dry and put 
into wide-mouthed bottles. To 1 qt. white vinegar allow 1 teaspoon 
pepper corns, 1 teaspoon mustard seed, and % teaspoon coriander 



PICKLES. 



241 



seeds; boil this 5 minutes; when cold, pour over onions and cork 
tightly. Will be ready for use in 2 weeks. 

Mrs. T. W. McNett. 

PICCALILLI. 

Take green tomatoes chopped very fine ; sprinkle well with salt ; 
let stand 24 hours ; drain off and put in a stone jar; take about % "the 
quantity of cucumbers and the same of cabbage; after they are 
chopped, put separately in jars and cover with cold vinegar; take 
about *4 as much white onions as cucumbers and chop them; salt 
and pour boiling water on them; let stand a few hours; drain off 
and cover with vinegar as above ; let all remain in a cold place 24 
hours; then press very dry and mix together; add some yellow and 
black mustard seed, celery seed and a bountiful supply of grated 
horseradish with a few green peppers chopped fine; take the best 
vinegar and about 2 pounds brown sugar to the gallon; boil it in 
part of the vinegar ; skim well and pour over the whole ; add as much 
cold vinegar as is required. 

PICCALILLI. 

1 large white cabbage, 50 small cucumbers, 5 qts. small string 
beans, 8 small carrots, 1 dozen sticks celery, 5 red peppers, 2 heads 
cauliflower ; chop fine ; soak over night in salt water ; wash well ; 
drain through a colander, and pour over them hot vinegar spiced 
with mace, cinnamon, and allspice ; turn off vinegar and scald sev- 
eral days and seal. F. G. M. 

SPICED PICKLES. 

Let 200 small cucumbers stand in salt water 3 days ; boil 15 
minutes, % gallon vinegar, 1 ounce white mustard seed, 1 ounce 
black mustard seed, 1 ounce juniper berries, 1 ounce celery seed, 1 
handful small green peppers, 2 pounds sugar, a few small onions 
and a piece of alum % size of nutmeg; pour over the cucumbers 
while hot and let stand a day ; repeat 3 or 4 times, and the last time 
mix pound of prepared mustard with the vinegar; pour over the 
cucumbers and seal in bottles. Mrs. W. J. Richards. 

SPICED OR PICKLED PEACHES. 

Rub off with a cloth or pare them (this is just a matter of 
choice), and prick each with a fork; heat in just enough water to 
cover them until they almost boil; take out and add to the water, 
sugar in the following proportions. : To 7 pounds fruit take 3 
pounds sugar; boil 15 minutes; skim and add 3 pts. vinegar, 1 table- 
spoon each of allspice, mace and cinnamon, 1 teaspoon celery seeds, 
1 teaspoon cloves ; put the spices in thin muslin bags ; boil all to- 
gether 10 minutes ; then add the fruit and cook until they can be 
pierced with a straw; take out the fruit with a skimmer and put 



242 



THE "WAR "REX COOK BOOK. 



into jars or cans ; boil the syrup down until thick; pack the peaches 
iin glass jars and pour syrup over them scalding" hot. You may 
pickle pears in the same way with or without peeling. 

PICKLED PEPPERS. 

Take large green ones ; make a small incision at side ; take out 
all seeds, being careful not to mangle the pepper; soak in salt water 

1 or 2 days, changing water twice ; stuff with chopped cabbage or 
tomatoes seasoned with spices as for mangoes (omitting the cayenne 
pepper), or a mixture of nasturtiums, chopped onions, red cabbage, 
grapes and cucumbers, seasoned with mustard seed and a little mace ; 
sew up incision ; place in jar and cover with cold spiced vinegar. 

Mrs. C. H. Smith. 

PICKLED RAISINS. 

Leave 2 pounds raisins on stem; add 1 pt. vinegar and Vo pound 
sugar ; simmer over a slow fire % hour. Mrs. H. C. H. 

SPANISH SAUCE. 

1 peck green tomatoes, 1 dozen large onions, 1 dozen sweet pep- 
pers, 2 bunches celery, 4 qts. ripe tomatoes, 2 tablespoons cinnamon. 

2 tablespoons cloves, 2 tablespoons mace, 1 teaspoon cayenne. 1 tea- 
spoon allspice. 2 pounds sugar, 1 gallon vinegar, salt to taste; peel 
and chop first three ; let stand in salt water over night. In the 
morning drain in a muslin bag; scald ripe tomatoes; peel and chop 
fine; drain in colander; chop celery; add rest of recipe and cook 1 
hour. Mrs. G-eorge Colvin. 

SLICED PICKLE. 

2 gallons sliced green tomatoes, 1 gallon sliced cabbage. 1 dozen 
sliced onions, % ounce celery seed, % ounce whole allspice, ^2 ounce 
whole cloves, ^ ounce whole black pepper. % ounce turmeric. 1 
pound sugar, 2 qts. vinegar; boil together 20 minutes. 

Mrs. J. A. Hawke. 

SWEET PICKLES. 

Take 8 pounds green tomatoes and chop fine ; add 1 qt. vinegar. 
2 cups sugar, a teaspoon each of mace, cinnamon and cloves, and 
boil about 15 minutes; let cool and put into jars. E. P. M. 

PICKLED TURNIPS. 

Cold boiled turnips make very good pickles ; scald vinegar suf- 
ficient to cover them; add spices: sweeten to taste; let them cool be- 
fore using them. C. H. "W. 
PICKLE FOR TOMATOES. 

3 pts. vinegar, 2 pounds brown sugar. *4 pound mustard seed, 2 
tablespoons ground cinnamon, 2 tablespoons ground cloves. 1 table- 
spoon allspice. 1 tablespoon yellow mustard, 1 teaspoon red pep- 
per, a little salt ; boil tomatoes in the above a few minutes. 

M. L. Johnson. 



PICKLES. 



243 



SWEET TOMATO PICKLES. 

% peck green tomatoes sliced x /2 inch thick; boil in water and 
vinegar with a little salt until easily pierced with a fork; drain 
through a sieve ; scald together 1 qt. vinegar, 3 pounds sugar, 3 
tablespoons cinnamon, 1 tablespoon cloves, 1 tablespoon allspice ; put 
spices into a bag and boil in the vinegar; place in a jar a layer of 
the sliced tomatoes ; then a thin layer of sliced onions and alternate 
until all are placed; then pour over the spiced vinegar boiling hot, 
throwing in 2 tablespoons whole mustard seed; cover lightly. 

Mrs. Dwight Cowan. 

RIPE TOMATOES PICKLES I. 

Pare and weigh ripe tomatoes and put into jars and just cover 
with vinegar; after standing 3 days, pour off the vinegar and add 5 
pounds coffee sugar to every 7 of fruit ; spice to taste and pour over 
tomatoes and cook slowly all day on the back of the stove ; use cin- 
namon, mace and a little cloves, or not any, as preferred. 

Jennie Halliday. 

RIPE TOMATO PICKLES II. 

Pare ripe, sound tomatoes, (do not scald) ; put in a pan; scald 
spices (tied in a bag) in vinegar and pour while hot over them. 
This recipe is best for persons who prefer raw tomatoes. 

Jennie Halliday. 

RIPE TOMATO PICKLES III. 

% peck small tomatoes, V2 dozen good sized onions sliced, 3 
ounces mustard seed, black and yellow mixed, 5 cents worth horse- 
radish (cut in chips), 1 ounce each of whole cloves and allspice, sev- 
eral small red peppers (cut up) ; put in fruit jars in layers; boil the 
vinegar, (1 cup of salt to a gallon of vinegar) ; let it stand until 
cool before pouring over the tomatoes. Do not have the vinegar too 
strong. Mrs. Leche. 

TOMATO RELISH (UNCOOKED). 

1 peck ripe tomatoes (peeled and chopped), 3 large onions, 3 
red sweet peppers, 1 bunch (3 stalks) celery (chopped) ; sprinkle 
over V2 cup salt and let stand over night. In morning, drain for 2 
hours; mix cold 1 pt. vinegar, 1 pound brown sugar, 1 ounce white 
mustard seed, % ounce ground cinnamon; mix all together and seal 
in glass cans. Mrs. J. A. Hawke. 

PICKLED WATERMELON. 

1 pound sugar to 1 pound rind, 2 cups vinegar to every pound 
of sugar. For a gallon of pickles, take y 2 ounce white ginger, 1 
tablespoon turmeric, mace, cloves and cinnamon to taste. The thick- 
er the rind used the better. Prepare the same by removing the 



244 



THE WARREN COOK BOOK. 



thin hard outside rind; also the soft substance inside; cut in nar- 
row strips and place in brine strong enough to float an egg, for 10 
days ; then take out and put in preserving kettle with enough cold 
water to cover; let come to a boil slowly and boil 5 minutes; skim 
into ice water and let stand 24 hours ; next let come to a boil slowly 
and boil again 5 minutes, this time in alum water. Be sure to see 
that they boil slowly, as rapid boiling softens them; plunge into ice 
water once more and let stand 5 hours ; for the third time let boil 5 
minutes and set away in the same water till morning. Next day 
simmer the rinds in enough sweetened water to cover them, for 10 
minutes ; take out of water and spread on dishes to cool ; meanwhile, 
prepare the last syrup, allowing a pound of sugar to a pound of 
rind, and V2 ounce sliced white ginger to a gallon of pickles and a 
cup of water to every quart of sugar. Place on stove and when 
sugar is dissolved add the rinds and simmer till clear; take out 
once more and add to the syrup 2 cups vinegar to a pound sugar 
already in, 1 tablespoon turmeric to a gallon of pickles, mace, cloves, 
and cinnamon to taste; let come to a boil and return the rind to 
simmer 15 mintues ; put up in fruit jars when boiling hot. These 
pickles are delicious. 

Mrs. M. I. Mead and Mrs. L. S. Clough. 

WATERMELON PICKLES. 

(Short Process). 

8 pounds melon rind, 1 qt. cider vinegar, 6 pounds sugar, 1 tea- 
spoon ground mace, 1 teaspoon allspice, 1 teaspoon ginger, 1 tea- 
spoon cloves, 1 large teaspoon cinnamon; tie spices in a bag and 
boil in vinegar and sugar. While boiling, pour over the melon rind 
which has been prepared as follows. : Peel rind and cut in inch 
lengths; put over fire in cold water and cook slowly until tender; 
plunge in cold water for few hours ; drain ; put in crock and cover 
with the boiling syrup. For 3 days, drain the rind; let the syrup 
come to a boil and pour back on rind. The third day heat syrup 
and rind to the boiling point and place in glass jars and seal. 

Cora D. Danf orth, Kane, Pa. 



PICKLES. 245 



246 



THE WARREN COOK BOOK. 



Catsup, Chili Sauce, Etc. 

Mrs. Sara O. Mitchell 

TOMATO CATSUP. 

% bushel ripe tomatoes, y 2 cup salt, *4 pound whole black pep- 
per, 1 ounce whole cloves, % pound whole allspice, 6 large onions 
(cut up), 2 pounds brown sugar, a handful of peach leaves; boil 
these 3 hours,; rub ithrough a sieve; then add % pound ground mus- 
tard (wet in a little vinegar) and 1 qt. vinegar; boil 10 or 15 min- 
utes ; bottle and seal. Mrs. G. C. James. 

I follow the above recipe, except that I use % cup mixed spices 
instead of those called for. Mrs. W. B. Hammond. 

TOMATO CATSUP. 

1 basket (% bushel) ripe tomatoes; slice and cook until 
soft ; then run through a sieve ; place again on stove and when partly 
boiled down add 1 pt. vinegar; when thick enough, add 1 cup brown 
sugar, 3 tablespoons salt, 1 teaspoon each of cinnamon, cloves and 
black pepper, y% teaspoon red pepper, and 1 teaspoon mustard mixed 
with a little vinegar ; boil 2 or 3 minutes and bottle. 

Mrs. James Roy. 

TOMATO CATSUP. 

% bushel ripe tomatoes, 4 onions, 2 small red peppers ; boil to- 
gether until soft enough to put through a sieve; strain; add 12 
tablespoons sugar, 4 tablespoons salt, 1 tablespoon mustard, 2 heaped 
tablespoons cinnamon, and 1 of cloves tied up together in a piece 
of thin cloth ; cook all together until thick enough ; then add 2 cups 
good cider vinegar ; cook 5 minutes ; seal while hot. 

Mrs. J. Gleave. 

CATSUP. 

% bushel ripe tomatoes ; cook well and rub through a sieve ; 5 
small onions (cut up, tied in cheesecloth bag) ; 1 tablespoon each 
ground cinnamon, cloves and allspice (tie in cloth bag) ; boil these 
together until it begins to thicken; then add 2 tablespoons salt, 1 
dessert spoon black pepper, % teaspoon cayenne pepper, 1 pt, cider 
vinegar, 1 pt. brown sugar ; boil until it thickens ; again, just before 
taking from the fire, add 2 tablespoons celery seed; seal while hot. 

Mrs. Africa. 

COLD CATSUP. 

Chop fine 1 peck ripe tomatoes; drain; then run through a 
sieve ; 2 roots horseradish grated, 1-10 cent bunch celery chopped 
fine, 1 cup chopped onions, 1 cup brown sugar, y 2 cup salt, 1 cup 



CATSUP, CHILI SAUCE, ETC. 24? 



white mustard seed, 1 teaspoon black pepper, 1 teaspoon cloves, 1 
teaspoon cinnamon, 2 red peppers, 1 qt. vinegar ; mix all together ; 
seal without cooking. Mrs. J. P. Johnson. 

COLD CATSUP. 
% peck ripe tomatoes, % cup grated horseradish, 1 cup black 
and white mustard seeds mixed, 1 cup sugar, V 2 cup salt, 2 table- 
spoons black pepper, 2 teaspoons cinnamon, 1 teaspoon cloves, 1 tea- 
spoon mace, 2 red pepper pods chopped, 1 onion chopped, 1 ounce 
celery seed, 1 qt. good vinegar; chop tomatoes fine and drain; then 
mix and bottle. Mrs. I. G. Lacy. 

CHILI SAUCE. 

30 large tomatoes, 10 small onions, 1 green or red pepper, 3 
tablespoons sugar, 3 tablespoons salt, 1 pt. vinegar ; peel and slice 
tomatoes and cook till done ; then add chopped onions, sugar, salt 
and pepper, and 1 teaspoon black pepper, and lastly vinegar; cook 
down quite thick and seal hot. Mrs. Dwight Cowan. 

CHILI SAUCE. 

% bushel ripe tomatoes peeled, 6 large onions chopped, 4 red 
peppers chopped, % pt. fine salt, 4 teaspoons brown sugar ; strain the 
tomatoes through a colander and 'add l 1 /^ qts. vinegar and boil all 
together 4 or 5 hours until thick; bottle while hot. 

Mrs. I. G. Lacy. 

CHILI SAUCE. 

30 large ripe tomatoes, 7 onions, 3 green peppers, 14 tablespoons 
sugar, 2yo tablespoons salt, 2y 2 cups vinegar; peel and slice toma- 
toes ; cook until done ; add chopped onions and peppers, sugar, salt 
and vinegar; cook until thick; seal while hot. 

Mrs. J. W. Crawford. 
CHILI SAUCE. 

6 large ripe tomatoes (peeled and sliced), 1 large onion, 2 small 
peppers (chopped fine), 2 cups vinegar, 1 tablespoon each brown 
sugar and salt ; put all together ; stew gently until thick enough ; 
seal. Mrs. James Roy. 

BRIGHT RED CHILI SAUCE. 

18 ripe tomatoes, 6 large onions, 4 red peppers, 5 cups vinegar, 
3 tablespoons salt, 10 tablespoons sugar, no spices ; chop onions and 
peppers fine ; oil tomatoes ; put through a colander ; mix all togeth- 
er; boil 1 hour. Aresta Beatty. 

GRAPE CATSUP. 

4 pounds grapes (boiled in 1 qt. vinegar) ; rub through a sieve ; 
add 2 pounds brown sugar, 1 tablespoon each of cloves, allspice, cin- 
namon and pepper, % tablespoon salt ; boil until thick. 

Aresta Beatty. 



248 



THE WARREN COOK BOOK. 



CUCUMBER CATSUP. 

3 dozen large cucumbers (peeled and grated), % dozen onions 
chopped fine ; add % cup salt ; put in colander and drain over night ; 
then cover with vinegar; add % ounce white mustard, white pep- 
per to taste ; seal cold, for meats and sandwiches. 

Mrs. E. N. Smith. 

CURRANT CATSUP. 

5 pounds currants, 3 pounds sugar, 1 pt. vinegar, a little salt, 1 
iteaspoon pepper, 3 dessertspoons cinnamon, 1 dessertspoon cloves, 1 
dessertspoon allspice ; mash and boil 1 hour. 

Mrs. J. 0. Parmlee. 

TOMATO MUSTARD. 

1 peck ripe tomatoes, 4 onions, 2 red peppers, 1 tablespoon whole 
cloves, 1 tablespoon whole black pepper, 1 tablespoon ginger, 2 table- 
spoons salt ; boil 2 hours ; strain ; then add 1 small cup brown sugar, 
Y2 cup mustard (stirred into 1 pt. cider vinegar) ; boil 2 hours and 
bottle. Mrs. Kopf. 

DUTCH MUSTARD. 

1 tablespoon dry mustard, 1 tablespoon sugar, 1 tablespoon corn- 
starch, 1 teaspoon salt, yolk 1 egg, % cup vinegar, % cup milk; mix 
mustard, corn starch, sugar and salt together; wet gradually with 
egg and milk ; put in double boiler ; when heated, add vinegar ; cook 
until thick and smooth, stirring constantly. 

Mrs. W. J. Richards. 

MADE MUSTARD. 

1 tablespoon mustard, 1 tablespoon sugar, 1 teaspoon salt, % 
cup vinegar, 1 egg ; let come to a boil, stirring constantly. 

Mrs. D wight Cowan. 



CONFECTIONERY. 



249 



CONFECTIONERY 

Miss Frances Allen 

BUTTER SCOTCH I. 

1 cup brown sugar. ^ cup water. 1 dessert spoon vinegar, piece 
of butter size of a walnut : boil about 20 minutes : flavor if desired 

Mrs. E. E. Allen. 

BUTTER SCOTCH II 

1 cup molasses golden syrup is best . 1 2 cup sugar, butter size 
of liickorynut. 2 tablespoons vinegar put in when nearly done ; add 
nuts to suit. 1 q cup or more. 

CARAMEL CANDY, 

3 cups sugar. ^4 cup milk. 1 cup chopped walnuts. 1 tablespoon 
butter, caramelize 1 cup sugar, by melting over slow fire without 
water: then add milk: let all the sugar dissolve, and add the other 
2 cups sugar, and butter : cook until it hardens in water ; remove 
from the fire, and add nuts ; pour on buttered pan and mark in 
squares. 

CARAMELS (CHOCOLATE) I. 

2 cups granulated sugar. 2 tablespoons vinegar. 2 tablespoons 
butter, enough water to moisten the sugar: when nearly done, which 
can be told by testing in cold water: add 1 cup grated chocolate 
and 1 teaspoon Royee's vanilla: put into buttered pans; when half 
cold, mark off with back of knife into squares. 

Mrs. TNT. J. Richards. 
CARAMELS (CHOCOLATE) EL 
2 1 2 tablespoons butter. 1 cup molasses. 2 cups brown sugar. Vo 
cup milk. 3 squares chocolate. 1 teaspoon Royee's vanilla ; put ingred- 
ients into kettle and boil until when tried in cold water, a firm ball 
may be formed in the fingers: add Royee's vanilla just after taking 
from fire: turn into a buttered pan: cool and mark in small squares. 

Mildred J. Allen. 

CARAMELS (CHOCOLATE) III. 

1 cup of molasses.. 1 cup sugar. x ^ cup butter. 1 cup grated choc- 
olate : boil until mixture drops hard in water. 

Marie Schernierhom. 

CARAMELS (COCOANUT). 

1 pt. milk, butter size of an egg. 1 fresh cocoanut ''grated fine . 
or an equal quantity of the dessicated cocoanut. 3 pounds granulated 
sugar. 2 teaspoons lemon juice 'strained 1 : boil slowly until stiff; 
then beat to a cream: pour into shallow pans : when partly cool, mark 
off in squares. Hattie Sherman. 



250 



THE WARREN COOK BOOK. 



CARAMELS (MAPLE). 

1 pound maple sugar, 1 cup rich cream. (In the absence of 
cream 1 cup milk in which has been melted 1 tablespoon butter may 
be used) ; cook until it will stiffen, if tried on a cold plate ; pour in 
sheets and bar off or in odd shaped patty pans. . Mrs. Myers. 

COCOANUT BAR I. 

4 cups sugar, 1 cup water, y 2 teaspoon cream of tartar, % pound 
cocoanut; cook sugar and water and cream tartar until it makes a 
soft ball when dropped in cold water; remove from fire: beat un- 
til it thickens ; then add cocoanut ; turn into buttered pans ; cool and 
cut into bars. Ernestine Cowan, Mrs. J. W. Crawford. 

COCOANUT BAR II. 

4 cups granulated sugar, % cup milk ; boil 3 minutes ; stir until 
it begins to thicken and add 1 grated cocoanut, or an equal quan- 
tity of the dessicated cocoanut; spread on buttered pans, and cut 
into bars. 

CRACKER JACK. 

1 qt. unshelled peanuts, 3 qts. popcorn, 2 cups molasses, 1 cup 
granulated sugar; boil' sugar and molasses until it threads; add a 
pinch of soda before removing from stove ; mix popcorn and pea- 
nuts ; pour the candy over it. 

ORANGE PEEL (CANDIED). 

Cut skins in strips; put on in cold water. When it boils up, 
turn off; cover with hot water and turn off twice, (three waters in 
all) ; put them in a thick white syrup ; let them lie in that over 
night; in the morning, take strips out and lay on plates to drain. 
Just before dry, sprinkle with granulated sugar. 

Mrs. C. H. Smith. 

CREAM CANDY (GENUINE). 

2 cups sweet cream, 2 cups light brown sugar, small piece of 
butter, pinch of salt ; place together in a sauce pan and boil gently 
without stirring about 20 minutes ; pour out ; cool and mark off into 
squares. The consistency of the candy, when cold, should be that 
of wax, not in the least brittle or sticky. 

Mrs. M. W. Jamieson. 

CANDIED PINEAPPLE. 

Peel and cut the pineapple in rather thin slices ; remove the 
core and cut slices in half, giving them a crescent shape ; allow a 
cup of water to each pound of pineapple and cook slowly until ten- 
der and clear; remove the fruit and add to the water a pound of 
sugar for each pound of fruit ; boil the syrup down % ; then put in 
the fruit and cook until it is transparent; again carefully remove 



CONFECTIONERY. 



251 



the slices ; spread on a platter and set in the sun : cook the syrnp 
down to a candy stage and pour over the fruit slices ; let dry and 
pack away in glass jars with with dry sugar or brandied papers be- 
tween each layer. This method insures a tender and delicious con- 
serve equally suitable for the candy box, or fruit cakes and salads. 

Good Housekeeping. 

GRAPE FRUIT PEEL (CANDIED). 

Cut peel into strips; soak 48 hours in salt water, using 1 table- 
spoon salt to 1 qt. water ; drain off salt water ; put in granite kettle 
with clear, cold water and boil 6 to 8 hours, changing water 4 times 
during the boiling. When tender, drain; take equal weight of 
sugar and fruit and to each pound of peel, 1 cup cold water; boil 
down until syrup is absorbed by the fruit peel; take out carefully; 
drain ; lay on platter over night ; then roll in sifted powdered sugar. 

Mrs. Sara Mitchell. 

FUDGE I. 

2 cups granulated sugar, 1 cup cream or milk, 1 tablespoon 
butter, 1 .teaspoon Royce's vanilla, 2 squares chocolate, 1 cup nuts, 
if desired; boil ingredients until mixture forms soft ball in cold 
water; then pour on marble slab and stir with a wooden spoon; 
then take up with flat knife and cut in pieces. 

Frances Allen. 

FUDGE II. 

2 cups sugar, y 2 cup niilk, 1 square chocolate, butter the size of 
a walnut ; cook until it will form a soft ball in water, stirring all the 
time ; pour into buttered pans, and when cool, cut in squares. 

Aresta Beatty. 

FUDGE III. 

2 cups granulated sugar, 1 cup milk or % cream and milk, 14 
cake chocolate, butter size of a walnut ; mix the ingredients and 
boil, stirring constantly until it forms a soft ball when tried in ^old 
water. Before removing from fire add % teaspoon Royce's vanilla; 
when done beat rapidly until creamy; add chopped nuts or cocoa- 
nut, if desired ; pour on buttered plates and cut into squares. 

Mrs. Gilbert Davis. 

FUDGE IV. 

3 cups light brown sugar, % cup cream or milk, butter the size 
of an egg, 1 tablespoon grated chocolate, 1 cup nuts (chopped fine), 
% cocoanut (chopped fine), % teaspoon Royce's vanilla; put sugar, 
milk, butter and chocolate in pan and boil about 10 minutes, or un- 
til it strings, stirring all the time ; take from stove ; add nuts and 
cocoanut; stir until thick; then pour onto buttered platter. 

Mrs. Davis, Tionesta, Pa. 



252 



THE WARREN COOK BOOK. 



FUDGE V. 

Melt 1 tablespoon butter ; add % cup milk and 1% cups sugar ; 
stir until sugar is dissolved; then add 5 tablespoons prepared cocoa 
or 2 squares chocolate; heat to boiling point and boil 12 minutes, 
stirring occasionally to prevent burning; remove from fire; add % 
teaspoon Royce's vanilla, and beat until creamy; pour into buttered 
pan; cool and cut into squares. Mary "White. 

FIG BISQUE. 

1 cup light brown sugar, 1 cup granulated sugar, white 1 egg, 
% cup water, 1 cup chopped figs; boil sugar and water until it makes 
soft ball in water; then stir this syrup into beaten white of egg and 
beat until nearly thick; stir in figs quickly and dip out with teaspoon 
on waxed paper. Lillian Brockway. 

GLACE NUTS. 

2 cups sugar, 1 cup boiling water, % teaspoon cream of tartar; 
boil ingredients together until syrup begins to discolor (310 degrees 
Fahrenheit) ; remove from fire and place sauce-pan in cold water to 
instantly stop boiling; remove from cold into hot water while dip- 
ping; take nuts and 'dip separately; place on oiled papers. 

Frances Allen. 

HOPS. 

2 cups white sugar, 1 cup cream or milk, 2 squares chocolate ; 
boil until it forms soft ball when tried in cold water ; place in pan of 
cold water and let stand till cold ; then stir till creamy and pour into 
buttered pan. M. S. Wood. 

ITALIAN CREAM FUDGE. 

2 cups light brown sugar, 1 cup granulated sugar. 1 cup milk, 1 
kitchen spoon butter; cook until it forms soft ball in water; then 
remove from fire and beat until it becomes creamy; add % cup nuts. 

LEMON CANDY CLEAR). 

Dissolve 1% pounds of loaf sugar in % pt, water add the white 
of 1 egg; when it is boiled sufficiently to snap in cold water < add 1 
teacup strained lemon juice ; boil quickly again until it snaps in cold 
water; pour on buttered plates and cut in squares. 

Mrs. Myers. 

MAPLE SUGAR CANDY. 

1 pound soft maple sugar, % cup thin cream, 14 cup boiling 
water, % cup walnuts or pecan meats; break sugar in pieces; put in- 
to sauce pan with cream and water; bring to boiling point; boil un- 
til soft ball is formed when tried in cold water; remove from fire; 
beat until creamy ; add nuts ; pour into buttered tins. 



CONFECTIONERY. 



253 



MISSISSIPPI PECAN CANDY. 

2 cups pulverized sugar, 1 2 cup cream, butter size of walnut, 1 
tablespoon cocoa, small teaspoon Royce's vanilla. 1 cup pecan meats ; 
mix sugar, cream, butter and. cocoa in kettle ; put over quick fire, 
stirring constantly. "When it lias boiled 2 or 3 minutes, try it in 
water; when soft ball forms, remove from fire: flavor with Boyce's 
vanilla: beat until creamy: stir in nuts and pour on buttered tins. 

DIRECTIONS FOR PULLING CANDY. 

Candy to be pulled must be cooked until it is brittle when cool, 
therefore, the pulling must begin with the first hardening of the 
edges of the candy in the buttered pans; work steadily, adding a 
little at a time as it cools sufficiently until it is all taken up. If the 
warmth of the hands is not sufficient, work over a stove, as keeping 
the candy warm facilitates the process. Faithful work for % hour, 
(never less time) makes the candy light, smooth, brittle, yet with 
that melting quality so desirable. Mrs. Jane Orr. 

MOLASSES CANDY. 

1 cup best N. 0. molasses, 1 cup white sugar. 1 tablespoon vine- 
gar, 2 tablespoons butter. x i cup hot water.' Elizabeth Clough. 

PENOCHE. 

2 cups light brown sugar. 1 cup milk, piece of butter, size of an 
egg, 1 teaspoon Boyce's vanilla, 1 cup walnut meats: put ingredients 
into kettle ; boil until when tried in cold water a very firm ball is 
formed: stir until creamy: add nuts and pour into buttered pan. 
When cool, cut in squares. Frances Allen. 

PEANUT CANDY I. 

2 cups sugar. V-/o cups water. 1 - 2 cup molasses. 1 teaspoon but- 
ter: boil until it will harden when dropped in cold water; add 2 
cups peanut meats ; spread : cool ; cut in squares. 

Mrs. J. W. Kitchen. 
PEANUT CANDY II. 
To 1 large cup Xew Orleans molasses, add % cup brown sugar 
and a lump of butter: boil until it will harden in cold water; shell 
and chop, not very fine. 1 qt. freshly roasted peanuts. "When the 
candy is done, stir in the nuts and mix thoroughly ; pour into but- 
tered plates ; cut in squares. Mrs. James Hand. 

PEANUT CANDY in. 

3 cups brown sugar. y 2 cup water ; boil until it strings from the 
spoon ; add butter and nuts to taste. Hattie Sherman. 

POPCORN BALLS. 

2 cups molasses, 1 cup brown sugar, 1 tablespoon vinegar, piece 
of butter size of small egg: cook this mixture in large kettle; pop 
the corn (enough to make -i qts. when popped) ; salt it and sift it 



254 



THE WARREN COOK BOOK. 



throught the fingers, taking care to remove all hard kernels and 
loose salt; then stir into the kettle all the corn the candy will take 
up ; heap on buttered plates and cut into blocks or mould into balls. 

PRALINES. 

1% cups powdered sugar, 1 cup maple syrup, y 2 cup cream, 2 
cups hickory nuts or pecans ; boil first 3 ingredients until, when 
tried in water, a soft ball is formed; remove from fire and beat un- 
til creamy; add nuts and drop from tip of spoon in small piles on 
buttered paper. 

PUFFED RICE. 

Boil together 1 cup granulated sugar, y 2 cup water, 1 teaspoon 
vinegar for 5 minutes; then add 2 tablespoons molasses, butter size 
of a walnut, y 2 teaspoon salt; boil until a few drops in cold water 
becomes hard and brittle ; take from fire ; stir in y 2 package Quaker 
puffed rice previously warmed and spread on dish to cool. 

PEANUT BAR. 

Melt 2 cups granulated sugar and pour over 1 cup nut meats. 
This makes a delicious brittle candy. Frances M. Allen. 

SEA FOAM. 

1 cup light brown sugar, 1 cup granulated sugar, 1 cup water, 
white 1 egg, Royce's vanilla, y 2 CU P walnut meats; cook sugar and 
water until the syrup forms a waxy ball in cold water ; remove from 
fire and let stand while beating white of egg with whisk. When 
light, pour syrup in slowly, beating until stiff enough to hold its 
shape; then add nuts and put quickly on buttered platter; using 2 
spoons. Hilda W. Jacobs. 

SALTED ALMONDS (See Entrees). 
STUFFED DATES. 

Remove seeds ; fill cavity with nuts or fondant or a combin- 
ation of both and then roll in granulated sugar. 

STUFFED FIGS OR PRUNES. 

Steam until tender or about 20 minutes ; stuff with marshmal- 
lows and roll in pulverized sugar. Mrs. W. J. Richards. 

TEXAS CHIPS. 

1 large kitchen spoon each of melted butter and sugar, 2 of 
water and 3 of molasses ; boil until brittle if dropped in water ; pour 
into buttered plates and as it cools, pull from the edges, out from 
dish as thin as possible and snap off. This will make a large quan- 
tity. Marie Schermerhorn. 

VANILLA TAFFY. 

1 pound sugar, 1 teaspoon Royce's vanilla, 1 ounce gum arabic, 
1 cup cream; boil sugar and cream together; when half done, add 



CONFECTIONERY. 



'-II 



the dissolved gum arabie ; when done, add the vanilla. (This 
filled with nuts is very nice). Cool and pull. 

Marie Schermerhorn. 

VINE GAB TAFFY. 

1% pounds light brown sugar, y ?> cup butter. % cup vinegar, (if 
very strong dilute with water) ; boil very slowly until it makes soft 
ball in water: pour into buttered platter and pull when cool enough 
to handle. Lillian Brockway. 

WHITE TAFFY, 

3 cups sugar, 1 cup water, ltablespoon vinegar; boil very slow- 
ly without stirring: try in cold water and when hard, pour into 
greased dripping pan; cool and pull. Mrs. C. H. Smith. 

OLD-FASHIONED WHITE CANDY, 

1 cup cold water, 2 cups granulated sugar, 1 level teaspoon 
cream of tartar; flavor to taste; when brittle in cold water, it is 
done; pull at least % hour. Mrs. Jane Orr. 



FRENCH CREAM OR UNCOOKED CANDIES 

FRENCH DREAM I, 

To the white of 1 egg, beaten to a stiff froth, add 1 tablespoon 
cold water, % teaspoon Royce's vanilla; sift carefully X XX confec- 
tioner's sugar; stir into mixture gradually, keeping the mixture 
smooth, until so stiff you can no longer use the spoon ; turn out upon 
kneading board, dusted with sugar and knead, adding sugar all the 
time, until you have a paste smooth, firm and perfectly manageable. 
Shape as desired. Mrs. H. E. Brown. 

FRENCH CREAM II, 

White 1 egg (unbeaten), 1 tablespoon sweet milk, confection- 
ers sugar to stiffen; knead like bread; make in anv shape desired. 

Mrs. Hiram G. Eddy. 

FRENCH CREAM ILL 

To the white 1 egg, add 1 tablespoon water: beat well; stir in 
confectioner's sugar until able to knead; dust kneading board with 
sugar and proceed as directed in No. 1. Mrs. C. P. Northrup. 

ALMOND CREAMS. 

Shell and blanch the almonds and roll each nut in a layer of 
the French cream candy. 

CHOCOLATE CANDY, 



~Cse French Cream mixture flavored with grated confectioner's 
chocolate; shape in cubes or bars. 



256 



THE WARREN COOK BOOK. 



CHOCOLATE CREAMS. 

Use French Cream mixture ; roll in pear shapes ; let them stand 
on a marble slab or on waxed paper about 12 hours ; then melt con- 
fectioner 's chocolate over steam or boiling water. "With a fork 
roll the creams in the melted chocolate and place on waxed paper to 
harden. 

CHOCOLATE PEPPERMINTS. 

Use French Cream mixture flavored with Royce's essence of 
peppermint (or wintergreen) ; mould into disks and cover with choc- 
olate as directed above. 

CREAM CHERRIES. 

Make a small round ball of French Cream; cut a strip of citron 
the size of a cherry stem; put the ball of cream on one end; take a 
cherry glace (see Glaced Fruits, next page) and cutting it in two, 
put y 2 each side of the stem of the cream ball. 

COCOANUT CREAM. 

Use French cream mixture ; add freshly grated cocoanut and 
also melted chocolate, if desired; then mould into cubes. This is 
also very nice when the cubes are placed on buttered tins leaving 
quite a space between them, and set in the oven for a few minutes. 

DATE CREAMS. 

Select perfect dates; with a sharp knife lemove the seeds; 
shape the French cream into oblong pieces; fill the cavity with it. 

ENGLISH WALNUT CREAMS. 

Use a French cream mixture; have ready the unbroken half 
meats of English walnuts; roll candy in balls and stick a nut on 
both sides press slightly together. 

HICKORYNUT CREAM. 

Add to a French Cream candy, chopped hickorynut meats; 
shape in cubes or bars. 

NEAPOLITAN CREAM. 

Take 3 equal parts of French Cream mixture; make 1 orange, 
as given below, another chocolate, the third cocoanut; pack one on 
top of the other, each layer to be *4 of an inch thick; cut in cubes. 

ORANGE CREAM. 

Use a French Cream mixture ; flavor with the strained juice and 
grated rind 1 orange (squeeze the grated rind through cloth to pro- 
cure a clear liquid; shape as desired. 

WALNUT LOAF. 

The white 1 egg and an equal amount of water, well beaten; 
stiffen with confectioner's sugar, adding y 2 teaspoon Royce's va- 
nilla and 1 large cup walnuts chopped fine ; mould into a loaf and 



25? 



dip in melted Baker's chocolate into which has been put 1 teaspoon 
grated parafine. Mrs. S. W. Tait. 

WHITE FONDANT. 
2y 2 . pounds sugar, iy 2 cups hot water, y^ teaspoon cream tar- 
tar; put ingredients into a smooth granite pan; place on range and 
heat gradually to boiling point; boil without stirring until when 
tried in cold water a soft ball may be formed that will just keep 
its shape ; pour slowly on slightly oiled platter, or slab ; let stand a 
few minutes to cool, but not long enough to become hard around 
the edges ; work with wooden spoon till white and creamy ; then it 
should be kneaded until smooth; put into bowl; cov«er with oiled 
paper that a crust may not form on top and let stand 24 hours. Al- 
ways make on a clear day. Frances Allen. 

CREAMS. 

Place part of the fondant in a double boiler and stir constantly 
until it melts ; add Royce 's peppermint, wintergreen, chocolate or 
any flavor desired, and drop by small teaspoons on marble slab or 
parafine paper. This must be done rapidly as the fondant hardens 
rapidly. 

GLACED FRUITS. 

"White grapes, raisins, sections of orange, fancy cakes, cherries, 
and nuts may be glaced by dipping in the melted fondant. 

Mrs. W. J. Richards. 

TURKISH MINT PASTE. 

Pour % cup cold water over 3 tablespoons granulated gela- 
tine ; let stand until water is absorbed ; pour y 2 cup cold water over 
2 cups granulated sugar and when dissolved, heat to boiling point; 
add the gelatine and cook 20 minutes after boiling begins; remove 
from fire ; add 2 tablespoons lemon juice, 4 tablespoons mint syrup 
and green color paste to tint a delicate green; turn into unbuttered 
pan to stand over night; pull from pan to a paper, spread with 
sifted confectioners' sugar; cut and roll each piece in the sifted 
sugar. Mrs. E. E. Allen. 



THE WARREN COOK BOOK. 



MISCELLANEOUS. 



259 



MISCELLANEOUS 

Miss Kate Winger 

CLEANING FLUID. 

2 ounces aqua ammonia, 1 ounce castile soap, % ounce saltpetre, 
% ounce ether, % ounce glycerine, 1 qt. rain or filtered water. Ex- 
cellent for men's and boys' clothing. Can be used on any woolen 
goods or any dark silk, (if diluted half and half with water), for 
dust stains, or grease spots. Mrs. M. W. Jamieson. 

GLEANING FLUID. 

1 pt. deoderizecl benzine, % dram sulphuric ether, Vo dram 
chloroform, y 2 dram oil of wintergreen, 1 dram alcohol. 

Mrs. "W. J. Richards. 

CLEANING FLUID. 

% ounce glycerine, % ounce alcohol, % ounce sulphuric ether, 
2 ounces ammonia, V2 ounce powdered castile soap ; add enough 
water to make 1 qt. of the mixture. For woolen goods and to be 
used with brush or sponge and rinsed with pure water. 

Lor a Alden. 

TO REMOVE STAINS FROM LINEN. 

BERRY STAINS. — Place garment over pan and slowly pour 
on boiling water until the stain disappears. 

TEA, COFFEE AND CHOCOLATE STAINS.— If cold water 
fails to remove, dip in diluted javelle water, which like oxalic acid 
solution, should always be kept on hand. See recipes below. 

PEACH, PEAR AND CRAPE STAINS require acid. Use 
Oxalic Acid Solution on stains, being careful to rinse well in water 
as soon as stain disappears, as the acid will eat linen if not well 
rinsed out. 

STAINED TABLE LINEN.— Put to soak in plenty of clear, 
cold water over night ; it will require no further treatment in the 
morning than the other clothes receive. (Crape stains sometimes re- 
quire boiling water). 

MILDEW will disappear if persistently wet in buttermilk and 
laid in the sun, but it is easier to use chloride of lime. Put a little 
lime in cold water and stir until dissolved; then strain through 
cheese cloth and pour over stained spots; watch carefully and as 
soon as bleached out, rinse in 3 or 4 waters to remove every particle 
of lime. 

INK STAINS should be soaked in fresh milk or washed in salt 
and water and then sponged with lemon juice. Vinegar will take 



260 



THE WARREN COOK BOOK. 



ink out of carpets. Peroxide Hydrogen is used successfully in re- 
moving ink from colored goods. 

IRON RUST. — Dissolve a teaspoon of salt in a tablespoon or 
more of lemon juice and apply to stain, then hang in the sun. Sev- 
eral applications may be necessary before the stain is entirely re- 
moved. 

GRASS STAIN. — Either alcohol or molasses will remove grass 
stain. Lard is also used successfully. 

MACHINE OIL OR VASELINE.— Rub with soap and cold 
water. Hot water sets the stain. 

TAR. — Use kerosene oil, or rub lard well into the tar ; then rub 
with soap and hot water. 

STAINS OF LONG STANDING. — Wet in cold water ; dip in 
javelle water for a minute or two ; then rinse in several waters ; dry 
in the sun. If this fails the oxalic solution given below is infallible. 

PAINT STAINS that are dry and old may be removed from cot- 
ton or woolen goods with chloroform. 

BLOOD STAINS may in most cases be removed by soaking in 
cold water with a little salt in it. 

JAVELLE WATER.— Put 2 pounds of salsoda in a large gran- 
ite pan or stone jar; pour 4 qts. boiling water over it and stir until 
well dissolved; add 1 pound chloride of lime and let stand a day or 
two, stirring occasionally ; let settle ; then drain off clear portion 
and strain into fruit jars. 

TO WHITEN CLOTHES when washing, add a small teacup of 
javelle water to a boiler of water; pour over well rubbed clothes; 
let stand 15 minutes, stirring occasionally that every part may be 
thoroughly scalded; rinse well and dry. 

OXALIC SOLUTION.— Put % ounce oxalic acid (crystalized) 
in a pt. bottle of water when dissolved it is ready for use ; plainly 
label the bottle as it is very poisonous. After an application of 
this, the fabric should be quickly and well rinsed. 

STARCH. — 3 tablespoons starch, wet in cold water; add 1 qt. 
boiling water and 1 teaspoon lard; boil 2 minutes. 

HELPFUL HINTS. 

TO EXTRACT JUICE PROM ONION.— Cut a slice from root 
end of onion ; draw back the skin and press onion on a coarse grater, 
working with a rotary motion. 

TO PREVENT SALT FROM LUMPING.— Mix with corn starch, 
allowing 1 teaspoon corn starch to 6 teaspoons salt. 

TO WASH CARAFES.— Use handful of shot or rice in strong 
solution of soda and shake well; or half fill with hot soapsuds, to 
which is added 1 teaspoon washing soda. Put in newspaper, torn in 



MISCELLANEOUS. 



26l 



small pieces. Let stand V2 hour, shaking occasionally. Empty, 
rinse with hot water, drain, wipe outside and let stand to dry in- 
side. 

TO CLEAN GRANITEVTARE where mixtures have been burned 
on. Fill with cold water ; add washing soda,, pearline. or any soap 
powder; heat gradually to boiling point: then empty, when dish 
may be easily washed. 

* TO KEEP A SINK DRAIN FREE FROM GREASE. — Pour 
down once a week at night,: ^4 can Babbitt's potash, dissolved in 
1 qt. water 

WHEN SINK DRAIN IS CHOKED, pour into sink U pound 
copperas, dissolved in 2 qts. boiling water. If this does not clear 
it. repeat before sending for plumber. 

IF POTATOES HAVE BOILED DRV. setting the kettle im- 
mediately iuto cold water prevents a burned flavor. Boil a strong- 
solution of soda in the burned kettle. 

TO CLEAN PIANO KEYS, rub over with alcohol. 

FOR DISINFECTANT use Piatt's Chloride. Chloride of lime is 
a valuable disinfectant, and cheaper than Piatt's Cloride. 

TO REMOVE RUST FROM STEEL, rub well with sweet oil and 
then with pulverized lime. 

TO REMOVE PAINT FROM GLASS., dip a damp cloth in bak- 
ing soda and rub it over the spots. 

FOR A BRUISE, apply hot water immediately and all discolor- 
ation will be removed. 

FOR BURNS. Lime water and sweet oil in equal quantities is 
one of the best remedies for a burn. 

TO CLEAN WILLOW FURNITURE, use salt and water: ap- 
ply with a nail brush : scrub well and dry thoroughly. 

TO BRIGHTEN BRASS, scour with salt and vinegar. 

FOR CLEANING BRASS OR COPPER. 1 oz. oxalice acid. 1 oz. 
powdered rotten stone. 1 paper Mount Eagle Tripoli. 1 at. water. 

TO EXTERMINATE ROACHES, or waterbugs ; sprinkle pow- 
dered borax and sugar in places where they are found. 

TO KEEP JELLY in ordinary glasses ; cover with melted par- 
afine. 

FISH may be scaled much easier by first dipping them into 
boiling water for a minute. 

SALT "WILL CURDLE NEW MILK, hence, in preparing por- 
ridge, gravies, etc.. salt should not be added until the dish is pre- 
pared. 

WASH BOILERS WHEN RUSTY may be cleaned with sweet 
milk. 



262 



THE WARREN COOK BOOK. 



TO CLEAR HOT FAT, throw in a few slices of raw potato. 

IN PICKLING, alum helps to make the pickles crisp, while horse- 
radish and nasturtium seeds prevent vinegar from becoming muddy. 

To beat the whites of eggs quickly, put in a pinch of salt. 

To brighten tin that has not been burned, scour with soda. 

JAMS AND JELLIES should be kept in a cool, dark, dry place. 

Keep a slate or tablet in the kitchen once and you will never do 
without it; as many trips to the grocery will be saved. 

TO WASH BLACK CALICO, soak in salt and water to set the 
color. 

TO RESTORE FROZEN PLANTS, as soon as discovered pour 
cold water over them, wetting every leaf thoroughly. In a few 
minutes it will become crystalized with a thick coating of ice. In 
this state place them in the dark, carefully covered with a newspa- 
per; the ice will slowly melt, leaving the plants in their original 
state. 

TO MAKE FLAT IRONS SMOOTH, rub them on hue salt, 
or with parafine. 

TO CLEAN OUT STOVE PIPE, place a piece of zinc on live 
coals in stove. The vapors produced carry off soot by chemical de- 
composition. 

STAINS ON HANDS may be removed by rubbing with salt 
moistened with lemon juice. Then wash the hands in clear water. 

STAINS UNDER THE NAILS yield to peroxide applied with 
orange stick and cotton. 

Glaze the bottom crust of fruit pies with white of an egg and 
they will not be soggy. 

Place anything cooked in fat upon unglazed paper and it will 
not taste greasy. 

A dish of cold water placed in the oven will prevent a delicate 
cake from burning. 

Y 2 yd. of cheese cloth makes a good dish cloth, if folded and 
stitched. 

A strip of muslin one inch wide, wet and placed to enclose the 
edge of a pie, will keep the juice from boiling out. 

FOR CHAPPED HANDS.— One tablespoon lemon juice, 1 table- 
spoon glycerine, 2 tablespoons alcohol and a few drops of perfume. 
Shake the bottle well and rub a little on the hands after washing, 
before drying. 

LISTERINE is an excellent disinfectant for the mouth and 
throat and is one of the best preservatives of the teeth known. 



THE PROOF 

of its service is in the 
wearing. Try a pair of 
E. M. Tried and True 
Shoes for Men, Women 
and Children at prices 
to suit all. 



EBERHART & MILLER 

Opposite Suspension Bridge Warren, Penn'a 



% 




GO TO 


For Dry Goods, Carpets, 
and Rugs, Draperies and 
Lace Hangings, Women's 
and Children's READY-to-WEAR 


C. E. METZGER Co., Ltd. 

Warren, Penn'a 





JOIN THE 

(flitrir Jmprotronntt 




IE==J 



hb itiili \b \to \tt \b \ti ito v*/ \h \4/ tfhfoito \titiii tli \4/ \ii ih viii \i/ \4a4< \J/Un*<ii/\4<i4/\4/^vtn«n^\iiiVto\l/\i/vi/\J/v«/\i< v ,»<v4> 

J trst Na ttflttal lank 

Wutxtti, fbnttBjjluaitta 



Capital - - - $100,000 
Surplus - - - $100,000 
Profit and Loss $ 70,000 
4 Per Cent, paid on Deposits, Com- 
pounded Twice a Year >zs <»e a*$ 



(ilcpst lank in Harren (Enmity 



> t%\ m i\\ w r»\ (f\ w r|\ r?\ f?\ fl> ^ f \ m w w t> m t\ \ »j\ & n\ w m w m w m m w w q\ w w w w i\ w w n\ w w w i\ w «v w < 



WARREN TRU/T COMPANY j 



Buys Commercial Paper (Notes) 

Accepts and Invests Trust Funds 

Acts as Executor, Administrator 

and Trustee for Estates. jj 

Loans Money on Real Estate and f 
Approved Collateral. 

Pays 4% on Time Deposits. 

I T 7 :: o 

WOULD LIKE TO DO YOUR BANKING J 



MOTT- PHILLIPS 

HARDWARE COMPANY 

Plumbing, Tin and Sheet Iron Work 
Hardware, Stoves, Tinware, 
Sewer Pipe, Etc. 

213 Penn'a Ave. E. Warren, Pa. 


PHILLIP'S 

ICE 

COMPANY 

Willi 1*11 1 


Fw>i v Not Use the Electric ) 
t Fireless Cooker? <1 

►\ It is built like a range ; does all that a range i 
y will do and more. Cooks without attention i 
t Does not burn food. Does not heat the room 1 

j> Cooks Without Smoke, j 
I Soot or Ashes 1 

\ Economic in every way. See demonstration 4 
\ at our store rooms. 1 


[ WARREN LIGHT AND POWER COMPANY 

7 i 
\ 214 HICKORY STREET 


The Newell Press 


BAKER & JOHNSON 

Dry Goods, Notions and 
Ladies' Furnishings 

q AGENTS FOR McCALL PATTERNS q 


JOHN T. NEWELL 

Particular Printing 
For Particular People 

Opp. Hotel Struthers,Warren, Pa 



PISOS REMEDY 




forCOUGHSandCOLDS 



SSI 






OR a Large and Fine 
Assortment of Fur- 
niture and Rugs see 

H. L. GREENLUND 

331 EXCHANGE BLOCK 
WARREN, PA. 



BOTH 
PHONES 



THE CITY MARKET 



216 HICKORY STREET 



i 



HIGH GRADE FRESH 
AND SALT MEATS 



y\/a/&er s Gelebrated 



ream 



Sold Everywhere 



^¥Lanuf detuned by 



7/ieWalker Jce & 

309=317 Union St. 



& 



ream \^ompantj 

Gimited 



4 

Warren, 2>a. \ 



WARREN 

MEAT MARKET 

321 Penna Ave.W. Next door to Exchange Hotel 

pull £ine of fresh and 
Jalt Meats and 
Poultry 

OYSTERS IN SEASON 



SAVOY COFFEE 
THAT'S ALL 
KOPF & HENRY 



inclined *' | 



1 I 
I "ease is tbe Beautiful Result of forgotten Coil" % 

I fls the Dollar is "Bent * the fortunes 

-s 

I Established 187U Warren, Penn'a. I 

& 

5- 

*- 
S- 

5- 

f 

1 any amount starts an account % 

3 *fS ffS 9 % fv jv in fl\ *j\ f\ *f\ *f\ Kf\ *n Kf\ Kf\ ijv *fY ofi ifi ff\ if \ #f \ mfx «flf\ «^\ \ \ ^\ \ \ mt^ ^ ^ *?\ f ^ ^ ^ ^\ 



Established 1870 




Warren, Penn'a. 





















i 

i 

| 

I me pay you Tour Per Cent on your savings ana 



r 



0 cCoc/c yowr Jfusbcmd in the Kitchen ! 0 



0 



Make him cook the meals, wash the dishes, 
put up preserves and wash the kettle, then 
do the washing and ironing and scrub the 
kitchen floor. ^ Then let him out and he 
will put on his coat and hat, go to Smith's 
and buy you a Modern Gas Range, a Hoosier 
Kitchen Cabinet, Aluminum Cooking Uten- 
sils, a Washing Machine and several other 
Labor Saving Devices in our Basement Store. 




The careful dresser who is 
particular about his Toggery 
can find things here that 
will fill his mind's eye. 


|S||ip 


Hats for the conservative 
man and Hats for the swag- 
ger young dresser. Come in 
and select yours from our line 
of correct hats $1.00 to $5.00 





THE 




LOTH INC CO. 



0> 



We are showing some of the 
Finest SUITS for men and 
young men that ever graced 
a Clothing House, from $10 
to $30. 



x: 




We're Boy's Clothes Speci- 
alists. Come, see the new 
season's garments for Boys. 
Ages 2V2 to 17 years. 
$3.00 to $12.00 



II 



S 



SENSE TALK-CENTS SAVINGS 



In the purchase of Flavoring Extracts, you buy Flavor and Cologne Spirits. The 
proportion of Cologne Spirits in Flavoring Extracts seldom varies except in 
very cheap goods, where Alcohol and Water are largely used. 

The proportion of Flavoring Material added to the Spirits varies greatly, there- 
fore, what you buy in addition to Flavoring Material is Alcohol or Alcohol 
and Water. 

You can buy Cologne Spirits at $2.50 per gallon, or less than 2c an ounce. 
You can buy Flavoring Extracts one-quarter, one-third, three-fourths or full 

strength according to price. 
You will readily recognize that full strength Flavoring Extracts are the best to 

buy. A less amount is required and a better flavor is obtained. They are 

cheaper in the end. 

ROYCE'S HIGH GRADE FLAVORING EXTRACTS are full strength— are 
made from the best of selected materials — require only one-half teaspoonful 
to give a delicious fruit flavor to one quart of material. 

Is not the reasoning clear and sound ? A trial will convince you. 

Our representative will be pleased to submit samples. 



Represented in Warren by 
MRS. MARY GILL 



THE ABNER ROYCE CO., 

Manufacturers and Perfumers. 



1 



m 



SMITH & HORTON COMPANY 



LIMITED 



Wholesale Grocers and Jobbers in 

Dairy Products Chemical Cold Storage 



WHAT OUR LEADER 

"CONEWANGO" 

BRAND REPRESENTS 

Perfection in quality, purity and the best 
product that experience and money can 
produce. Conewango flour, spices and 
canned goods will please the most ex- 
acting critic. q q q q q q q 

ARE YOU A JUDGE OF COFFEE? 

As a result of our knowledge and experience in 
blending high grade coffees, Conewango blend 
has won hundreds of satisfied customers and a 
reputation as a leader. Ask your grocer for 
Conewango coffee. You be the judge. 4 4 9 

Conewango Butter and Cheese 

are products of strictly sanitary nearby factories, 
not a production gathered up wherever such 
commodities are offered for sale. They are 
strictly pure food, made by reliable men, ex- 
pressly for us. We back them with our posi- 
tive guarantee. 444444444 



USE GOODS OF THIS BRAND IN CONNECTION WITH 
THESE RECIPES AND OBTAIN THE BEST RESULTS 



INDEX. 



INDEX 



Almond, Bread, 212 
Cake, 152 
Creams, 255 
Cream Filling, 165 
Ice Cream, 200 
Pudding, 120 
To Salt, 87 

Apple, Dessert, 132 

Dumpling, 119 

Fritters, 81 

& Mint Jelly, 221 

Kuchen, 142 

Pudding, 119 

Pie, 141-142 

and Custard Pie, 142 

Salad, 71-74 

Sauce, 32 

Sauce Cake, 165 

Snow, 216 

and Tapioca, 131 

Water, 215 
Apples, Baked, 120 

Fried, 51-52 

with Pork, 27 
Apricots, Jellied, 131 

Stewed, 131 
Apricot, Marmalade, 226 
Artichokes, 51 
Asparagus, Baked, 51 

Creamed, 5 1 

Canned, 232 
Aspic, Jelly, 86 

Tongue and Mush- 
rooms in. 79 
Bacon, Crisps, 107 

and Liver, 27 

and Endive Salad, 74 

Sandwich, 1 1 1 
Banana, Fritters, 81 

Ice Cream, 200 

/Pie, 142 

Pudding, 132 

Salad, 71 

Sherbet, 205 

Whip, 132 
Barley Gruel, 214 

Water, 215 
Bean, Pickles, 234 

S ail ad, 72 

Soup, 4-7 



-Beans, .Boston .Baked, 


52- 


53 




Canned, 232 




Lima, 53 _2 33 




and Pork, 42 




String, 53 




Beef, Braised, 21 




Creamed, 21 




Corned, 24 




Dried, 24 




Essence, 212 




Loaf, 22 




Roast, 21 




Roast, Pot, 24 




Roll, 22 




Steak, Broiled, 20 




Steak, en Casserole, 


2T 


S t€ sllc 9 IT 3jm j b u/r g , 


2 2 


Steak, Panned, 20 




Steak, Scalloped, 


20 


Steak, Smothered, 


2T 


;9teak, Steamed, 


21 


Tela, 212 




Tongue, 23 




Beet, Greens, 53 




Pickles, 234 




Relish, 53 




Salad, 72 




Beets, 53 




Canned, 232 




BISCUIT, MUFFINS 


& 


GEMS, 99 





Biscuit, B<aking Powder, 
99 

Graham, 99 
Maple Sugar, 99 
Rock, 189 
Sour Cream, 100 
Twin, 99 

Bisque, Glace, 152 
Ice Cream, 201 
Lemon, 202 
Oyster, 6 

Boiled Dinner, 52 

Blanc M'ange, 212 

Blackberry, Cake, 152-166 
Jelly, 219 
Piddes, 234 



BREAD, 89 
Bread, 91 

Almond, 212 

Bran, 91 

BroWn, 91-92 

Boston Brown, 92-93 

Corn Rice, 160 

Dutch, 96 

Entire Wheat, 93 

Fried, 108 

Graham, 93-94 

Nut Brown, 95 

Nut White, 95 

Oat Flake, 94 

Pudding, 121 

Rye, 95 

Salt Rising, 95 
Sponge for, 89 
Sticks, 96 
Yeast for, 90 
BREAKFAST DISHES, 
107 

Broth, Chicken, 213 

Clam, 213 

Mutton, 212 
Brussell Sprouts, 53 
Buns, Cinnamon, 95 
Cabbage, Boiled, 54 

Creamed, 54 

Chowder, 235 

Fried, 54 

Pickle, 236 

Salad, 72 

Scalloped, 55 

Wilted, 54. 

Cake. Blueberry, 99 

Coffee, Souares, 100 
English Currant,' 96 
Johnny, 100 
Peach, Short, 124 
Strawberry, Short. 
125-126 

Cakes, Fried, 187 
Oyster, 108 
Potato. 108-61 
Sweet Potato, 64 

CAKE, LAYER, 151 
Cake, Layer, General Di- 
rections, 151 
Almond & Lady Bal- 
timore, 152 



INDEX. 



CAKE, LAYER, Cant. 

Blackberry Jam, 152 

Black and White, 152 

Cheap, 153 

Chocolate, 152-153 

Chocolate and Cocoa- 
nut, 153 

Cream, 153 

Dandy, 155 

Delicate, 154 

Devils Food, 154 

Ice Cream, 155 

Isabelle, 155 

Jelly Roll, 156 

Lemon Sponge, 155 

Maple Sugar, 156 

Orange, 156 

(Plain, 152 

Prune Almond, 156 

Quick, 156 

Ribbon, 157 

Sour milk, 157 

Sponge and Cocoa- 
nut, 156 

Tilden, 158 

White, 158 

Yellow, 158 

CAKE, LOAF, 165 
Cake, Loaf, Directions for 
I5i 

Angel Food, 165 
Angel, Cocoanut, 165 
Arch Angel, 165 
Mock Angel, 165 
Apple Sauce, 165 
Blackberry Jam, 166 
BJiack Cap, 166 
Chocolate, 166-167 
Clove, 166 
Cocoanut, 167 
Cornstarch, 167 
Cream, Almond, 167 
Cream, Sour, 167 
Cream, Sweet, 168 
Devil's Food, 168 
Delicate, 168 
Fruit, 168-169-170 
Gingerbread, 1 70 
Gold, 1 70-1 71 
Hickorynut, 171 
Huckleberry, 171 
Lily, 171 
Marble, 171 
. Mahogany, 172 
Molasses, 171-172 



CAKE, LOAF, Cont. 
Nut, 172 
Pork, 172 
Pound, 172 
Quick, 1 72 
Spanish, 175 
Spanish Buns, 175 
Sponge, 173-217 
Spice, 174 

Sponge, Chocolate, 173 
Sponge, M o 1 a s- 

ses, 173-174 
Sunshine, 172-173 
Tumbler, 1 72 
Virginia, 1 75 
Walnut, 175 
White, 175-176 

CAKES, LITTLE, 187 
Cakes, Brunswick Jell} 7 , 
187 

Chocolate Squares 
187 

Chocolate Eclairs, 187 
Cocoanut Balls, 187 
Cream Puffs, 188 
Ginger, 188 
Lemon Queens, 188 
Mocha Tarts, 188 
Marguerites, 188 
Never Fail, 188 
Nut, 189 

Oatlmeal Macaroons, 
189 

Peanut, 189 
Rock Biscuit, 189 
Sponge Drops, 189 
Walnut Bars, 189 

Candies, Cooked, 249 

Butter Scotch, 249 
Caramels, 249-250 
Cocoanut Bar, 250 
Cracker Jack, 250 
Greams, 257 
Dates, stuffed, 254 
Directions for Pull- 
ing, 253 
Grape Fruit Peel 

Candied, 251 
Fig Bisque, 252 
Figs Stuffed, 254 
Fondant, 257 
Fruits Glaced, 257 
Fudge, 251-252 
Hops, 252 
Lemon, 255 



Candies, Cooked, Cont. 
Maple Sugar, 252 
Molasses, 253 
Nut, 253 
Nuts Glace, 252 
Orange Peel Can- 
died, 250 
Penoche, 253 
Peanut, 253 
Peanut Bar, 254 
Pineapple Candied, 
250 

Popcorn Balls, 253 
Pralines, 254 
Prunes, Stuffed, 254 
Puffed Rice, 254 
Sea Foam, 254 
Texas Chips, 254 
Turkish Mint Paste, 
257 

Taffies, 254-255 
Candy, Uncooked, 255 
French Cream, 255 
Almond Cream, 255 
Chocolate, 255-256 
Chocolate Pepper- 
mints, 256 
Cream Cherries, 256 
Cocoanut Cream, 256 
Date Creams, 256 
English Walnut, 256 
Neapolitan Cream 
256 

Orange Cream, 256 
Walnut Loaf, 256 

CANNED FRUITS. 223 

Capons, 37 

Caramel, Candy, 249-250 
. -Custard, 133 
Frosting, 161 
Ice Cream, 201 
Pudding, 121 
Cantaloupe Salad, 72 

Spiced, 235 
Carrots, Fried, 55 

Stewed, 55 
CATSUP, CHILI 
SAUCE, E T C 
246 

Catsup, Cold, 246-247 
Cucumber, 248 
Currant, 248 
Grape, 247 
Tomato, 246 



INDEX. 



Cauliflower, Breaded, 53 

Creamed, 55 

Pickle, 236 

Salad, 72 
Caviare, Sandwich, 112 
Celery, Salad, 71-72 

Sauce, 33 

Soup, 5-216 
Charlotte Russe, 134 

CHAFING DISH, 115 

Cheese Balls, 82 
Cream of, 83 
Croquettes, 83 
Fondue, 82 
and Macaroni, 58 
Ramakins, 82 
Salad, 73 
Sandwich. 83-1 11 
Sandwich, Hot, 111- 

113 

Souffle, 82 
Straws, 82 

Cherries.. Canned .223-224 

Cherry, Butter, 224 

Conserve, 224 
Ice, 205 
Pie, 143-144 
Salad, "1-72 
Sauce, 33 
Soup, 5 

Chestnut, Stuffing, 43 

Chicken, Broiled, 36 

Broth. 213 
Creamed, 38-115 
En Casserole, 39 
Fricasseed, 39 
Fried, 39 
Gumbo. 39 
Hash, 39 
in Jelly, 86 
a la Maryland, 36 
with Mushrooms, 37 
a la Providence, 37 
Pie, 39 
Pressed, 37 
Roasted, 36 
Salad, 73 
Sandwich, 111-114 
Scalloped, 40 
Terrapin. 37 

CHILI SAUCE, 247 



Chocolate, Candy, 255-256 
Cake, 152-153-166- 

167-173 

Cookies, 180 
Cream, 135 
Custard, 134 
to Drink- 194 
Eclairs, 187 
Frosting, 161 
Ice Cream, 201 
Peppermints, 256 
Pie, 144 
Raisins, 83 
Sauce, 1 16-128-204 
Squares, 187 

Chops. Lamb, 26 

Mutton, 26 
Pork, 27 

Chowder, Cabbage. 235 

Corn, 236 
Clam, 13 

Clam, Broth, 213 

Chowder. 13 
Clams, Deviled. 14 

Minced, 14 
Cleaning Fluids, 259 
Cocoanut, Balls. 187 

Bar, 250 

Cake, 153-156-165 
Candy. 256 
Cookies, 167 
Filling. 156-159 
Frosting, 161 
Pie, 143 
Pudding. 134 

Codfish, Balls, 14 

Boiled, 14 
Creamed. 14 

Coffee. Bran, 193 
Ice Cream, 201 
Jelly, 135 
Mousse, 208 
Sauce. 204 
Squares, 100 

Cold Slaw, 54 
COLD DESSERTS, 131 
CONFECTIONERY, 249 
COOKIES, 179-185 



Cookies, Directions for, 
179 

Brown Sugar, 179 
Boston Drop, 179 
Buttermilk Drop, 179 
Caraway, 179 
Children's, 180 
Chocolate, 180 
Cocoanut, 180 
Cocoanut Jumbles, 

189 
Date, 180 
Fig, 180 
Fruit, 180-181 
Ginger, 181-184 
Ginger Snaps, 182 
Hermits, 184 
Imperial, 182 
Jumbles, 185 
Lemon Snaps, 185 
Oat Flake, 182 
Peanut, 182 
Pepper nuts. 185 
Raisin, 183 
Sand Tarts, 185 
Scotch, 183 
Sour Cream, 184 
Sour Milk, 183 
Sugar, 183 
Corn, Baked, 56 
Canned, 233 
Chowder, 236 
Fritters, 56-57 
Green, 56 
Mush, 109 
Pudding. 56-123 
Rice Bread, 100 
Salad, 235-236 
Smothered, 57 
Soup, 4-5 

Cornstarch, Cake, 167 

Pudding, 133 
Cottage Pie, 23 

Courbillion, 14 
Cranberry Dumplings, 38 

Frappe, 205 

Jelly, 219 

Sauce, 33 
Croquettes, Macaroni, 84 

Potato, 84 

Rice, 84 

Salmon. 84-85 

Veal, 85 

-Walnut, 85 



INDEX. 



Croutons, 5 

Crullers, 186 

Cucumber, Catsup, 248 
and Onions, 57 
Pickles, 236-237 
Salad, 74-79 

Cucumbers, Fried, 57 
Stuffed, 57 

Currant, Catsup, 248 
Conserve, 224 
Jelly, 219-220 
Marmalade, 224 
& Orange Jelly. 221 
Pie, 143 

and Raspberries, 224 

Sherbet. 205 

Water, 215 
Custard, Baked, 135 

Caramel, 133 

Chocolate, 134 

Junket, 213 

Maple, 137 

Pie, 143-145 

Rennet, 213 

Soft, 213 
Cutlets, Egg. 86 

Lobster, 16-86 

Veal. 30-85 
Dandelions, 57 
Date. Creams, 256 

Cookies. 180 

Pie, 144 

Pudding, 135 

Salad, 74 

Dates, Stuffed. 254 
DESSERTS, COLD, 131 

Apple Tapicoa, 131 
Apple Dessert, 132 
Apricots, Jellied, 131 
Apricots, Stewed, 131 
Banana Whip, 132 
Banana Pudding, 132 
Bisque Glace. 132 
Boquet Delicious, 132 
Boston Cream, 132 
Caramel Custtard, 133 
Cocoanut Pudding, 
*34 

Cornstarch Pudding, 
133 

Creme De Russe, 133 
Charlotte Russe, 134 



DESSERTS, Cold, draft. 
lOhocolate Custard- 
134 

Chocolate Cream, 
135 

Chocolate Pudding. 
134 

Coffee Jelly, 135 
Cream Jelly, 213 
Custard, Baked. 135 
Date Pudding, 135 
Delicious Pudding 

135 

Fruit, 135 

Floating Island, 135 
Ginger Cream, 136 
Italian Cream, 136 
Lemon Cream, 136 
Maple Pudding, 137 
M'arshm allow Cream. 
136 

Marshnrallow Cups, 
137 

M ; arshm allow Pud- 
ding. 137 
Orange Custard, 137 
Orange Snow. 137 
Peach Trifle. 138 
Prune Pudding, 138 
Prune Whip, 138 
Royal Cream, 138 
Snow Pudding, 138 
Spanish Cream. 130 
Sponge Cream Box 
139 

DOUGHNUTS, 185-187 

Raised, 186 
Snowballs, 186 

DRESSINGS, SALAD. 
69 

DRINKS, 192 

Cafe Glace, 193 
Coffee, 192-193 
Coffee, Bran, 193 
Chocolate, 194 
Cocoa, 194 
Tea, 193 
Tea, Beef, 212 
Tea Punch, 194 

Drinks, Fruit, 194 

Egg Nog, Cider, tq7 
Ginger Ale Frappe, 
Roast, Red Head, 40 
197 



Drinks, Cont. 

Grape Juice. 197 
Lemonades 194-195 
Lemon Syrup 194 
Orangeades, 195 
Punches. 195-196-197 
Raspberry Mint, 197 
Raspberry Vinegar, 
197 

Duck, Mock, 22 

Roast, 40 
Roast, Wild- 40 
Dumplings. 31-38 
Apple, 119 
Cranberry, 38 
Strawberry. 126 

EGGS, 46 

Egg Balls, 46 

Cutlets, 86 
Fondue, 47 
Nog, 197 
and Lemon, 213 
Salad. 74 

Sandwich, 112-113 
Sauce, 33 
Soup, 5 

Eggs, Baked, 46 

Beauregard, 46 
Boiled, 46 
Breaded. 107 
with Cheese, 46-47 
Curried, 115 
Deviled. 47 
Kentucky, 47 
for Luncheon, 48 
Pickled. 48 
Poached. 48 
Preserved, 49 
Scrambled, 49 
Spanish, 49 
Stuffed, 49 

with Tomatoes, 47-4Q 
on Toast, 49 
Egg Plant, with Cheese, 
58 

Fried, 57 

Stuffed, 58 
Elderberry, Conserve, 225 

Pie, 144 
Endive and Bacon, 74 

ENTREES. 81 



INDEX. 



Fig, Bisque, 252 
Cookies, 180 
Filling, 159 
and Orange Salad, 75 
Pudding, 122 
Sandwich, 112 
Figs, Stuffed, 254 
Fillings, Cream, 158 
Cream French, 159 
Cream Nut, 159 
Chocolate, 159 
Cocoanut, 156-159 
Fig, 159 
Lemon, 159 
Marshmallow, 160 
Nut or Fruit, 160 
Orange, 160 
Pistachio Paste, 160 
Prune Almond, 160 
Sour Cream, 156 
Strawberry, 160 

FISH, 11 

Fish, Blue, Baked, 11 
Boiled, 12 
Breaded, 12 
Broiled, 12 
Cod, Balls, 14 
Cod, Bodied, 14 
Cod, Creamed, 14 
Courbiilldon, 14 
Creamed, 12 
Cutlets, 12 
Fried, 12 
Filling, 12 
Sauce, 1 7 
Mackerel, 16 
Salmon', Baked, 17 
Salmon, Loaf, 18 
Salmon, Steamed, 18 
Shad, Baked, 18 
Shad, Planked, 18 
Shad, Roe, 19 
Smelts, Fried, 1 7 
'on Toast, 13 
Trout, 19 
Turbot, 19 

FOOD FOR THE 
SICK, 211 

Fondant, 256 
Fowl, Bodied, 36 

Frappe, Cranberry, 205 

Ginger Ale, 197 

Lemon, 206 



Fritters, Apple, 81 
Baloon, 81 
Banana, 81 
Ham, 107 
Jolly Boys, 81 
Oyster Plant, 60 

FRUITS, CANNED, 223 

Directions for, 223 
Small, 223 
Berries, 223 
Peaches, 226 
Pears, 227 
Pineapple, 228 
Plums, 228 
Rhubarb, 229 
Strawberries, 230 

FROSTINGS, 160 

Frostings, Boiled, 160-161 

Caramel, 161 

Cocoanut, 161 

Confectioners, 161 

Fruit, 161 

Maple Sugar, 161 

Maple Syrup, 162 
Frog Legs, Fried, 129 
Frozen Pudding, 202 
Fruit, -Cake, 168- 169- 170 

Cookies, 1 80-181 

Drinks, 194 

Filling, 160 

Frosting, 161 

Jelly, 220 

Pudding, 123-135 

Punch, 195-196 

Salad, 75 

Whip, 136 
Fried Cakes, 187 
Fudge, 251-252 
GAME, 36 

Gems, Corn, 101 

Graham, 10 1 

Koirnlet, 10 1 

Wheat, 10 1 
Ginger, Ale, Frappe, 197 

Bread, 170 

Cakes, 188 

Cookies, 181 

Cream, 136 

Ice, 205 

Ice Cream, 202 

Punch, 196 

Snaps, 182 



Gingerbread Pudding, 123 
Goose, Roast, 40 

iwith Sauer Kraut, 41 
Grape, Conserve, 225 

Jam, 225 

Jelly, 220 

Jelly, Wild, 222 

Jelly, Quince, 220 

Juice, 197-214 

Pie, 144 

Sherbet, , 205 

Spiced, 225 

Grape Fruit, Marmalade; 
225 

Peel, Candied, 251 
Salad, 75 

Griddle Cakes, Buck- 
wheat, 103 
Corn, 103 

Eggs, Without, 103- 
104 

Flannel, 104 
For Two, 103 
Mince, 108 
Potato, 104 
Rice, 104 
Sweet Milk- 104 

Grouse, Broiled, 41 

With Chestnuts, 41 
Larded, 41 

Gruel, Arrowroot, 214 

Barley, 214 
Flour, 214 
Indian Meal, 214 
Oat Meal, 214 

Ham, Baked, 28 

Balls, 29 

Boiled, 28 

Broiled, 28 

Croquettes, 29 

Fritters, 107 

Omelet, 48 

Sandwich, 112 
Hare, Belgian. 42 
Hash, Chicken, 39 

Meat, 23 
Hints, Helpful, 260 
Hominy, 58 
Hop Yeast, 90 
Horseradish Sauce, 33 



INDEX. 



Huckleberry, Cake, 171 
Jelly, 221 
Pie, 144 
Pudding, 120 

ICE CREAMS, 199 

Ice Cream, Directions for 
199 

Almond, 200 
Angel, 200 
Banana, 200 
Bisque, 201 
Caramel, 201 
Chocolate, 201 
Coffee, 201 
French, 201 
Frozen Pudding, 202 
Ginger, 202 
Lemon Bisque, 202 
Macaroon, 202 
Maple, 202-203 
Nougat, 203 
Pineapple, 203 
Peach, 203 
Raspberry, 203 
Rice, 202 
Snow, 203 
Strawberry, 204 
Vanilla, 204 

Ice Cream Sauces, 204 

Chocolate, 204 
Coffee, 204 
Maple, 204 

ICES, 205 

Ice, Directions for, 205 

Cherry, 205 

Cranberry, 205 

Ginger, 205 

Lemon, 206 

Mint, 206 

Orange, 206 

Raspberry, 207 

Strawberry, 208 
Irish Stew, 25 

JELLIES, 218 

Jelly, Aspic, 86 

Bar-le-Duc, 218 
Blackberry, 219 
Crabapple, 219 
Choke Cherry, 219 
Cranberry, 219 
Chicken in, 86 



Jelly, Gout. 
Coffee, 135 
Currant, 220 
Directions for, 218 
Damson, 220 
Fruit, 220 
Grape, 220 

Grape & Quince, 220 
Huckleberry, 221 
Lemon, 87 
Mint, 88 

Mint & Apple, 221 
Orange and Currant, 

221 
Peach, 221 
Quince, 220-221 
Raspberry and Cur- 
rant, 219-221 
Rhubarb, 222 
Tomato, 79 
Wild Grape, 222 

Johnny Cake, 100 

Junket, 213 

Jumbles, 185 

Kidney, Deviled, 10/ 

Stewed, 25 

Koumiss, 214 

Lamb, Barbacued, 26 

Boiled, 26 
en Casserole, 25 
Pot Pie, 25 
Roast, 25-26 
Stew, 30 
Sandwich, 112 

Lamb Chops, Breaded, 26 

Broiled, 26 

Lemon, Bisque, 202 

Candy, 252 
Cookies, 185 
Cream, 136 
Filling, 159 
Frappe, 206 
Ice, 206 
Jelly, 87 
Pie, I44-H5 
Queens, 188 
Sauce, 128 
Sherbet, 206 
Syrup, 194 
Sponge Cake, 155 
Lemonades, 194-195-215 



Lettuce, German, 58 

with Onion, 76 

with Peppers, 76 

Sandwich, 112 
Liver and Bacon, 27 
Liver and Onions, 26 
Lobster, Cutlets, 15-86 

Dressing, Salad, 70 

to Open, 15 

Salad, 76 

Sauce, 33 

Stewed, 16 
Macaroni, Boiled, 58 

Croquettes, 84 

witfh Cheese, 58 

with Tomato, 58 
Mackerel, Salt, Boiled, 16 

Salt, Creamed, 108 
Maple Sugar, Biscuit, 99 

Candy, 252 

Cake, 156 

Custard, 145 

Caramels, 250 

Frosting, 161 

Ice Cream, 202-203 

Parfait, 208 

Pudding, 137 

Sauce, 128-204 

Syrup, 162 
Marmalade, Peach, 227 

Pear, 227 
Rhubarb, 230 
Marshmallow, Cream, 136 

Filling, 160 

Pudding, 137 

Salad, 76 
Mayonnaise, 707 1 
MEATS & SAUCES, 20 
Meat, Cakes, 23 

Pie, 23 
Mince Meat, 146 

of Tomato, 145 
Mint, 34 

Ice, 206 

Jelly, 88 

& Apple Jelly, 221 

MISCELLANEOUS, 259 

Cleaning Fluid, 259 
Helpful Hints, 260 
Stains, to remove, 259 



INDEX. 



Molasses, Cake, 1 71-172 

Candy, 253 
Mousse, Coffee, 208 

Neapolitan, 208 

Peach, 209 

Pineapple, 209 

Raspberry, 209 

Sultana Roll, 209 

Walnut, 209 
Muffins, Bran, 91 

Breakfast, 101 

Cocoa, 102 

Corn, 101 

Pop Overs, 103 

Rice, 102 

Sally Lunn, 102 
Mush, Corn, 109 

Firied, 109 

Graham, 109 

Oat Flake, 109 

Oat Meal, 109 
Mushrooms, in Aspic, 79 

a la Sabine, 115 

Baked, 109 
. 'and Chicken, 37 

Creamed, 59 

in Salad, 79 

Sauce, 34 

Soup, 5 

Stewed, 59 

with Sweetbreads, 117 
Mushroom, Omelet, 109 

Patties, 87 
Mustard, Dutch, 248 

Made, 248 

Pickles, 239 

Tomato, 248 
Mutton Broth, 212 

Chops, Breaded, 26 

Chops, Broiled, 26 

Leg, Bodied, 26 

Roast, 25 

Nut, Breads, 86-170 

Cake, 172-175-189 
Cake, Hickory, 171 
Cream Candy, 256 
Cream Sauce, 128 
Filling, 160 
Ginger Bread, 170 

Nuts and Peaches, 86 

Noodles, 6 

Noodle Soup, 6 



Oat Flake, Cookies, 182 
Mush, 109 

OAT MEAL CAKES, 189 

Soup, 215 

Water, 216 
Olive Sandwich, 113 
Omelet, 48 

Ham, 48 

Mushroom, 109 

Tomato, 48 
Onion, au gratin, 59 

Boiled, 59 

with Cucumbers, 74 

Esc all oped, 59 

Fried, 59 

with Liver, 26 

Pickled, 240 

Salad, 76 

Stuffed, 59 
Orangeade, 195 
Orange, Cake, 156 

Conserve, 226 

Cream, Candy, 256 

Custard, 137 

Falling, 160 

Ice, 206 

Jelly, 221 

Peel, Candied, 250 

Salad, 75 

Sherbet, 207 

Sauce, 128 

Snow, 137 

Tart, 149 

Oyster Bisque, 6 
Cakes, 108 
Cocktail, 16 
Patties, 87 
Plant, 60 

Plant Fritters, 60 
Sauce, 38 
Stew, 6-17 
Stuffing, 43 
Oysters, 

Escalloped, 16 
Fried, 16-17 
Fricasseed, 116 
Panned, 116 

Pancakes, (see Griddle 
Cakes, 103 

PARFAIT & MOUSSE, 
208 



Tar fait, 216 

Angel, 208 

Cafe, 208 

Honey, 208 

Maple, 208 
Parsnips, 60 

Boiled, 60 

Fried, 60 

Creamed, 60 

Stewed, 60 
Parsnip, Cakes, 60 

Croquettes, 60 

Oysters, 60 

PASTRY, 141 

Paste, Patty Shell, 141 

Pie Crust, 141 
Potato Cases, 63 
Puff, 141 

Patties, of Chicken, 87 

of Mushrooms, 87 
of Oysters, 87 
of Sweetbreads, 87 

Pea Soup, 7 

Peanut, Candy, 253 

Cookies, 182 

Sandwich, 113 

Soup, 7 
Peas, 61 

/Canned, 233 
Peach, Ice Cream ,203 

Jelly, 221 

Kuchen, 124 

Marmalade, 227 

Mousse, 209 

Pie, 146 

Sherbet, 207 

Shortcake, 124 

Trifle, 138 
Peaches and nuts, 86 

Canned, 226 

Pickled, 241 

Spiced, 241 
Pear, Conserve, 228 

Chips, 227 

Marmalade, 227 

Salad, 76 
Pears, Canned, 227 

Spiced, 227 
Pepper Hash, 240 



INDEX. 



Peppers, Stuffed, 6 1 
Pickles, Directions for, 
234 
Bean, 234 
Beet, 234 
Blackberry, 235 
Cabbage Chowder, 235 
Cantaloupe, 240 
Cauliflower, 236 
Corn Chowder, 236 
Corn Salad, 235 
Cucumber, 236-237 
Dill, 237 

French Chow-chow, 
238 

German Sauce, 238 
India, 238 
Mangoes, 238-239 
Mixed. 239 
Mustard, 240 
Onion, 240 
Pepper Hash, 240 
Peppers, 242 
Piccalilli, 241 
Peaches, 241 
Peaches, Spiced, 241 
Raisin. 242 
Spanish Sauce, 242 
Spiced, 241 
Sliced, 242 
Sweet, 242 
Tomato, 242-243 
Tomato Relish, 243 
Turnip, 242 
Wiatermelon, 243-244 

Pie, Apple, 141-142 

Apple Custard, 142 
Apple, Dried, 142 
Apple, Kuchen, 142 
Banana, 142 
Cherry, 143 
Cherry, Mock, 144 
Chess, 143 
Chicken, 38-39 
Chocolate, 144 
Cocoanut, 143 
Cottage, 23 
Cream, 143 
Currant, 143 
Custard, 143 
Date, 144 
Elderberry, 144 
Grape, 144 
Huckleberry, 144 
Lemon, 144-145 
Maple, Custard, 145 



Meat, 23 

Mince.. 146 

Mince, Mock, 146 

Peach, 146 

Pieplant, 146 

Pigeon, 42 

Pineapple, 147 

Prune, 147 

Pumpkin, 147 

Raisin, 148 

Raspberry, 148 

Rice, 148 

Squash, 148 

Sour Cream, 148 

Strawberry, 148 

Washington, 148 
Pieplant, (see Rhubarb) 
Pigeon, Broiled, 42 

Pie, 42 
Pigs in Blanket, 108 
Pineapple, Candied, 250 

Canned, 228 

Ice Cream, 203 

Lemonade, 195 

Mousse, 209 

Pie, 147 

Salad, 77 

Sherbet, 207 

Spiced, 228 
Tart Pudding, 124 
Plum Butter, 229 

Pudding, 124 
Relish, 229 

Plums, Spiced, 228 

Pop-overs, 103 

Potato Cakes, 61-108 

Cases, 63 
Ghips, 62 
Croquettes, 84 
Griddle Cakes, 104 
Puffs, 63 
Salad, 77 
Soup, 6 
Soup, Sweet, 7 
Stuffing, 41 
, Sweet, Balls, 64 
Sweet, Cakes, 64 
Sweet Pone, 64 
Potatoes, Baked, 61 
Boiled, 61 
Browned, 61 
Creamed, 62 
Disked, 62 



Escalloped, 62 
Fried, 62 
Hashed. 62 
Mashed, 63 
Oak Hill, 63 
Riced, 63 
Sacked, 63 
Sour. 63 

Sweet, a la Creole, 65 
Sweet, Baked, 64 
Sweet , Candied, 64 
Sweet, Croquettes, 64 
Sweet, Glazed. 64 
Pork, 27 

& Beans, 42 
Cake, 172 

Chops with Apples. 
27 

Chops, broiled, 27 
with Dressing, 27 
Roast. 27 
Sausage, 27 

POULTRY' & GAME. 36 

PRESERVES, 223 

Ambrosia, 223 
Apricot, 226 
Cherry, 224 
Cherry Butter, 224 
Currant Conserve, 224 
Currant Marmalade, 
224 

Currant & Raspberry. 
224 

Elderberry, 225 
Figs, Green Tomato, 
231 

Grape Fruit, 225 
G r ape, Jreen, 225 
Grape Jam, 225 
Grape, Spiced, 225 
Jim Jam 225 
Orange, 226 
Peach Marmalade, 227 
Pear, 228 

Pear Marmalade, 227 
Peai Spiced.- 227 
Pineapple, Spiced, 228 
Plum, 229 
Plum Butter, 229 
Plum Relish, 229 
Quince Honey, 229 
Rhubarb. Marmalade, 
230 

Strawberry, 230-231 
Strawberry Jam, 230 
Tomato Conserve, 231 



INDEX. 



Prune, Almond Filling, 
1 60 

Cake, 157 

Pie. 147 

Pudding, 138 

Salad, 77 

Whip. 13S 

Pumpkin,, to Cook, 147 

Pie, 147 
Marmalade, 229 

Punches, Canton,. 196 
Currant. 196 
Fruit, 195 
Grape. 197 
Mint, 196 
Raspberry. 197 
Tea,. 197 

Tutti Frutti, 196 

PUDDINGS,. HOT, 119 

Almond, 120 
Apple, 119 

Apple Dumpling. 119 
Baked. 119 
Banana, 132 
Boiled, iig 
Berry Roll. 120 
Birds' Nest., 120 
Blanc Mange, 212 
Blueberry. 120 
Bread. 121 
Brown Betty, 120 
Buckeye, 121 
Caramel. 121 
Chocolate, 121-122-134 
Cocoanut, 134 
Corn starch. 133 
Cottage. 122 
Date, 135 
Delicious, 135 
Devils, 122 
Fig. 122 
Fruit, 123-135 
Ginger Bread. 123 
Graham, 123 
Indian, 123 
Maple, 137 
Marshmallow- 137 
Mountain Dew. 124 
Peach Kuchen, 124 
Pineapple Tarts. 124 
Plum. 124 
Prune, 138 
Raisin, 125 
Rice, 125-216 
Snow, 138 



Steamed, 124 
Strawberry, 126 
Strawberry Shortcake. 

125-126 
Strawberry Dumpling, 

126 
Suet, 127 
Tapioca, 127 

PUDDING SAUCES, 

127 

Chocolate, 1 16-128-204 

Coffee, 204 

Cream, 127 

Hard, 128 

Lemon, 128 

Maple, 128 

Maryland, 128 

Nut Cream, 128 

Orange. 129 

Sour, 129 

Strawberry, 129 

Vanilla, 129 

Yellow. 129 
Quince. Honey, 229 

Jelly, 221 
Quail, Broiled, 42 

Roast, 42 
Rabbit. Fricassee, 42 

Panned, 42 
Radishes. 65 
Raisin Cookies, 183 

Pie, 148 

Pudding, 125 
Raisins, Pickled- 242 
Raspberry Ice. 207 

Ice Cream. 203 

& Currant Jelly, 219 

Mint, 197 

Mousse, 209 

Pie. 147 

Sherbet, 207 

Vinegar, 197 
Raspberries. Preserved, 
224 

Reed Birds. 45 
Rice Bread. 100 
Boiled, 65 

Candy Puffed, 254 
Croquettes, 84 
Griddle Cakes, 104 
Iced Pudding, 202 
Pie, 148 

Puddings, 125-216 



Rice. Cont. 

Spanish, 65 
Steamed, 65 
Water, 216 

Rolls, 96 

Parker House, 96 
Rusk, 97 

Rhubarb, Canned, 229 

Jelly, 222 
Marmalade, 230 
Pie, 146 

SALADS, 69 

Salad Dressings, 69-70 
Apple & Cabbage, 72 
Apple & Celery, 71-74 
Banana, 71 
Bean, 72 
Beet, 72 
Cabbage, 72 
Cantaloupe, 72 
Cauliflower, 72 
Celery, 72-75 
Cheese. 73 
Cherry, 73 
Chicken, 73 
Cucumber, 74 
Date, 74 
Egg, 74 

Endive with Bacon- 
74 

Fig & Orange, 75 
Fruit, 75 
Grape Fruit, 75 
Lettuce & Onion, 76 
Lettuce & Pepper, 76 
Lobster. 76 
Mushrooms. 79 
Pear, 76 

Pecan & Grapes. 76 
Pimento, 77 
Prune & Pineapple 77 
Potato. 77 
Roosevelt, 78 
Russian, 77 
Salmon, 78 
Shrinvp. 78 
Spanish, 79 
Spinach. 79 
Sweetbread & Cucum- 
ber, 79 
Tomato, 7Q 
Tomato Jelly. 79 
Tongue in Aspic, 70 



INDEX. 



Sated Dressings Craft. 

Vegetable. 80 

Waldorf, 80 

Water Cress, 80 
Salad Dressings, 69 

Boiled, 69-70 

French, 70 

Fruit, 70 

Lobster, 71 

Sour Cream, 71 

Tartar e, 71 

Salmon, Baked, 17 
Croquettes, 84-85 
Loaf, 18 
Salad, 18 
Steamed, 18 

SANDWICHES, 11 1 

Bacon, 111 
Beet & Cheese, 11 1 
Caviare, 112 
Cheese, (hot), 11 1 
Cheese & Pickle, 111 
Chicken Salad, 111 
Club, in 
Dill Pickle, 112 
Fig, 112 
Ham, 112 
Lamb, 112 
Luncheon, 112 
Lettuce, 112 
Mosaic, 113 
Neufchatel. 113 
Nut & Egg. 113 
Olive, 113 
Peanut, 113 
Pepper Hash, 113 
Roll, (hot), in 
Russian, 113 
Sardine, 113 
Sweet, 113 

Tongue and Veal, 114 
Sardines, Fried, 17 

Grilled, 116 
Sandwiches, 113 
Sauces, Meat, 32 

Stock for 13-32 
Apple, 32 ■ 
Bechamel, 32 
Brown, 32 
Caper, 32 
Celery, 33 
Cranberry, 33 
Cream, 33 



Sauces, Meat, Cont. 
Drawn Butter, 33 
Egg, 33 
Fish, 17 
Giblet, 43 
Hollandaise, 33 
Horseradish, 33 
Lobster, 33 
Mint, 34 
Mushrooms, 34 
Oyster, 34 
Tartare, 34-71 
Tomato, 34 
White, 35 

Sauces, Pudding. 127 
Sauer Kraut, 65 
Sausage, Pork, 28 

Rolls, 108 
Scrapple, 29 
Shad, Baked, 18 

Planked, 18 
Roe, 19 

SHERBET, Directions, 
205 

Banana, 205 
Grape, 205 
Lemon, 206 
Orange, 206-207 
Peach, 207 
Pineapple, 207 
Raspberry, 207 
Strawberry. 207 

Smelts, Fried, 17 
SOUPS, Directions, 3 
Bean, 7 

Bean. Black- 4 
Bouillon, 4-9 
Celery, 5-216 
Cherry, 5 
Corn, 5 

Corn, Cream, 4 
Egg. Quick, 5 
Mushroom, 5 
Noodle, German, 6 
Oat Meal. 215 
Oyster Bisque. 6 
Pea. 7 
Peanut. 7 
Potato, 6 
Puree, 7 
Salsify, 8 



SOUPS, Conit. 

Spanish, 8 
Spring, 8 
Stock,- 3 

Stock, to Clarify, 4 
Stock, White, 3 
Tomato, 8-9 
Veal, Macaroni, 9 
Vegetable, 9 

Sour Cream Biscuit, 100 

Cake, 157-167 
Cookies, 184 
Filling, 156 
Pie, 148 

Spinach, 65 

Salad, 79 

Squabs, 42 

Squash, Summer, 65-66 

Winter, 66 
Pie, 148 

Squirrel, 42 

Strawberry Dumpling, 126 

Canned. 230 
Filling, 160 
Ice. 208 
Ice Cream, 204 
Jam. 230 
Pie. 148 

Preserve, 230-231 
Pudding. 126 
Sauce. 129 
Sherbet. 207 
Short Cake. 125-126 
Syrup. IQ5 

Stuffings. 43-44 

Succotash, 66 

Sweetbreads. 2q 

Creamed. 87 
Salad, 79 

Tapioca. Apple. 131 
Pudding. 127 

Tarts. Banbury. 148 

Mocha. 188 
Orange. 149 
Sand, 185 

Tea. 193 

Beef. 212 
Punch, IQ4 



INDEX. 



Timbals, 86 
Toast. Cream, 216 

French, 108 

Water. 216 

Tomato, for Breakfast, no 
Catsup, 246 
Conserve, 231 
With Eggs. 49 
Figs, Green, 231 
with Macaroni, 58 
Mince Meat, 145 
Mustard. 248 
Omelet, 48 
Relish. 243 
iSalad, 79 
Sauce. 34 
Soup, 8-9 
lUmbal, 86 

Tomatoes. Baked, 66 

Canned. 233 
Escalloped, 67 
Fried, 66-67-68 
Pickled, 242-243 
Roasted, 67 



Tomatoes. Oont. 

Sliced, 66 

Stewed, 67 

Stuffed, 67 
Tongue, Beef, 23 

Salad, 79 

Sandwich, 113 
Tripe, Broiled, 22 

Fried, 23 
Trout, 19 
Tuxbot. 19 
Turkey Dressing, 44 

Hen, 43 

with Oysters, 43 
Roasted, 43 
Wild, 44 

Turnip, 68 

Pickled. 242 

Veal, Birds, 31 
Breaded. 31 
Croquettes, 85* 
Cutlets. 30-85 
Loaf, 30 



Veal, Co nit. 

Pot Pie, 31-52 
Roll, 31 
Steak, 31 
Stew, 30 
on Toast, 31 

VEGETABLES. 51 

VEGETABLES, CAN- 
NED, 232 

Venison, 44 
Vinegar, Storage, 237 
Waffles, 104 
Water, Apple, 215 

Barley, 215 

Currant. 215 

Oat Meal. 216 

to Purify, 197 

Toast, 216 
Welsh Rarebit. 117 
Woodcock, 44 

Scotch, 117 
Yeast- 90 



Index to Departments 



Biscuit . . • ■ • • 99 

Bread ....... 89 

Breakfast Dishes ........ ........ 107 

Cakes, Layer • • 151 

Cakes, Loaf • • 165 

Cakes, Little ........ . . . . 187 

Candies, Cooked 249 

Candies, Uncooked 255 

Canned Fruit ............ 223 

Canned Vegetables 232 

Caitsup • • 246 

Chafing Dish 115 

Chili Sauce . 247 

Cold Desserts ....... ......... 131 

Confectionery ............ ....... 249 

Cookies • ■ 1 79 

Desserts, Cold . . • ■ 131 

Doughnuts . 185 

Drinks • • 192 

Eggs ............ ............. 46 

Entrees ............ • • . 81 

Fillings, Cake . . ......... .... 158 

Fish ...... •■ 11 

Food for Sick 211 

Fritters ■ - 81 

Bruit, Canned 223 

Frostings 160 



Fried Cakes ........ 187 

Game .„ .... 36 

Gems 101 

Griddle Cakes ............. .... 103 

Ice Cream • • ... 199 

Ices ...... ........ • .'I 205 

Jellies • 218 

Meats .......... 20 

Miscellaneous ........ ........... 259 

Mousse . 208 

Muffins .... 99 

Pancakes " 103 

Parfait ............. 208 

Pastry . • • 141 

Patties .... 87 

Pickles ......... .............. 234 

Pi e 141 

Poultry Game, etc ..... 36 

Preserves 223 

Puddings ■ 1 19 

Salads 69 

Sandwiches ........ in 

Sherbet 205 

Sick Department • • . 211 

Soups • • 3 

Vegetables 5 1 

Vegetables, Canned 232 



DINNERS, PICNICS, ETC. 

Quantities for Serving Large Numbers 



Per 100 

Roast Beef, 8 lb. trimmed roast, to 15 persons 7 roasts 

Roast Turkey, 10 lb. turkey to 10 persons 9 turkeys 

Roast Turkey, 15 lb. turkey to 20 persons, 5 turkeys 

Veal Loaf, hot, 3 lb. loaf to 15 persons 7 loaves 

Veal Loaf, cold, 3 lb. loaf to 20 persons 5 loaves 

Chicken, Fricasseed, a 4 lb. chicken to 6 persons 65 pounds 

Chicken Pie, Two 4 lb. chickens (8 lbs.) to 12 persons 8 pies 

Hot Baked Ham, a 12 lb. ham to 50 persons 2 hams 

Cold Sliced Ham, 1 lb. to 17 or 20 persons, 6 pounds 

Scalloped Potatoes, 3 qts. to 15 persons, 7 pans 

Mashed Potatoes, 1 pk. to 35 persons, . . 3 pecks 



Baked Beans, 2% lbs. dry beans, 1 lb. pork to 20 persons, . .5 pans 
Cabbage Salad for 25 persons, 1 large cabbage, 1 pt. boiled 
dressing, % pt. cream (before whipping), Vs ca n pi- 
mentoes, 1 cup chopped celery (if desired). For 100 



persons, 4 large cabbage, 1% qts. dressing, 1% qts. 

cream, l 1 /^ cans pimentoes, 1 qt. chopped celery. 
Macaroni and Cheese, 1 pkg. macaroni, % lb. cheese to 30 

persons, 3 pans 

Spaghetti and Tomato, 1 pkg. macaroni and 1 qt. tomato 

to 25 persons, 4 pans 



Scalloped Oysters, 1 qt. oysters, 1 qt. crumbs to 15 persons, . . 6 pans 
Oyster Stew, 1 qt. oysters, 2 qts. milk to 12 persons, 8 and 16 or 24 qts. 
Oysters Creamed, 1 qt. oysters, % qt. sauce to 12 persons 

8 qts. oysters >and 5 qts. sauce or 13 qts. 



Brown Bread, 1 large loaf to 15 persons, 7 loaves 

White Bread, 1 large loaf to 25 persons, 4 loaves 

Hot Rolls, small size, 1 dozen to 6 persons, 17 dozen 

Hot Rolls, bakers' size, 1 dozen to 8 persons 13 dozen 

Pickles, 1 qt. (small size) to 30 persons, 3 quarts 

Jelly, 1 glass to 8 persons, 12 glasses 

Pies, 6 pieces each, 14 pies 

Cheese, 1 lb. to 35 persons, 3 pounds 

Cakes, 20 pieces each, 5 cakes 

Ice Cream, 6 dishes to the quart, 4 gallous 

Coffee, 1 lb. to 40 persons, 2% pounds 

Cream, for Coffee, 1 qt. to 20 persons, 5 quarts 

Butter, 1 lb. brick to 32 persons, 3 pounds 

Loaf Sugar, 1 lb. to 25 persons , 4 pounds 



II 3912 



Time Xable 

BOILING. 

Hours Minutes 

Coffee 1 to 3 

Mutton, leg 2 to 3 

Ham, weight 12 to 14 pounds 4 to 5 

Turkey, weight 9 pounds 2 to 3 

Corned Beef or Tongue 3 to 4 

Fowl, weight 4 to 5 pounds 2 to 3 

Chicken, weight 3 pounds 1 to 1*4 

Lobster 20 to 30 

Cod and Haddock, weight 3 to 5 pounds. ... 20 to 30 

Halibut, thick piece,, weight 2 to 3 pounds . . . . ' 30 

Bluefish and Bass, weight 4 to 5 pounds 40 to 45 

Salmon, weight 2 to 3 pounds 30 to 35 

Small Fish 6 to 10 

Potatoes, white 20 to 30 

Potatoes, Sweet 15 to 25 

Asparagus 20 to 30 

Peas 20 to 60 

String Beans 1 to 2y 2 

Beets, old 3 to 4 

Beets, young 45 

Cabbage 35 to 60 

Turnips 30 to 45 

Onions 45 to 60 

Parsnips 35 to 45 

Spinach 25 to 30 

Green Corn 12 to 20 

Cauliflower 20 to 25 

Tomatoes, stewed 15 to 20 

Hice 20 to 25 

Macaroni 20 to 30 

BEOILING. 

Steak, one inch thick 4 to 6 

Steak, one and one-half inches thick 8 to 10 

Lamb or Mutton chops ■ 6 to 8 

Quail or Squabs 8 

Chickens 20 

Small thin fish 5 to 8 



BAKING. 



Hours Minutes 

Bread (white loaf) 45 to 60 

Bread (graham) 35 to 45 

Biscuits or rolls (raised) 12 to 20 

Biscuits, baking powder 12 to 15 

Gems 25 to 30 

Cake (layer) . 20 to 30 

Cake (loaf) * 40 to 60 

Custards ' '.. . 30 to 45 

Baked Beans 6 to 8 

Beef, sirloin or rib, rare, weight 5 pounds .... 1 5 

Beef, sorloin or rib, well done, weight 5 pounds 1 20 

Mutton, (saddle) 1*4 to iy 2 

Lamb, (leg) . . 1%I to 1% 

Lamb (forequart^r) 1 to 1% 



Veal (leg) 3% to 4 

Veal (loin) 2 to 3 

Pork, young (chime or spare rib) 3 to 3^ 

Chicken, young, (weight 3 to 4 pound 3) .... 1 to IV2 

Turkey, (weight 9 pounds) 2% to 3 

Goose, (weight 9 pounds) 2 

Duck (domestic! 1 to l 1 /^ 

Duck (wild) 20 to 30 

Grouse 25 to 30 

Partridge 45 to 50 

Fish (thick) weight 3 to 4 pounds 45 to 60 

Fish (small) . ..." 20 to 30 

NOTE — Length of time for cooking fish and meat does not de- 
pend so much on the number of pounds to be cooked as the extent of 
surface exposed to the heat. Boston Cooking School. 



